Browsing by Author "Pinheiro, Joaquina"
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- Heat treatment evaluation on quality and safety of whole tomato (lycopersicum esculentum l.) fruitsPublication . Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, C. L. M.; Nunes, CarlaQuality and safety attributes, like colour (CIELab parameters), texture (Maximum force – MF), total phenolics content (TPC), peroxidase activity (POD), microbial count and moulds & yeasts (Log10 cfu g-1) were determined on heat treated mature-green tomatoes at temperature ranging of 40 to 50 ºC and different times. Heat treatments (HT) did not affect significantly (p>0.05) the tomatoes colour. In terms of texture, a reduction of 10% MF was observed at 50 ºC_15min...