Logo do repositório
 
Publicação

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

2009Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorGonçalves, E. M.
dc.contributor.authorCruz, R. M. S.
dc.contributor.authorAbreu, M.
dc.contributor.authorBrandao, T. R. S.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2015-11-30T11:49:48Z
dc.date.available2015-11-30T11:49:48Z
dc.date.issued2009
dc.description.abstractThe effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, - 15 and -30 degrees C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L(H) . a(H) . b(H), -a(H)/b(H,) L(H) . a(H)/b(H), L(H)/a(H) and hue (h(H)(0))) were Successfully described by zero-order kinetics. The Storage temperature effect Was Successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage. (C) 2008 Elsevier Ltd. All rights reserved.
dc.identifier.doihttps://dx.doi.org/10.1016/j.jfoodeng.2008.12.027
dc.identifier.issn0260-8774
dc.identifier.otherAUT: RMC02331M;
dc.identifier.urihttp://hdl.handle.net/10400.1/7210
dc.language.isoeng
dc.publisherElsevier SCI LTD
dc.relationMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
dc.relation.isbasedonP-003-HW5
dc.titleBiochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT
oaire.citation.endPage39
oaire.citation.startPage32
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume93
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
rcaap.typearticle
relation.isProjectOfPublication46f3a322-65ec-4a1b-90b3-f2879e1674e9
relation.isProjectOfPublication.latestForDiscovery46f3a322-65ec-4a1b-90b3-f2879e1674e9

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
Biochemical and colour changes of watercress.pdf
Tamanho:
513.04 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções