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Title: Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)
Author: Araújo, Ana C.
Oliveira, Sara M.
Ramos, Inês N.
Brandão, Teresa R. S.
Silva, Cristina L. M.
Keywords: Galega kale
Issue Date: 2016
Citation: ARAÚJO, Ana C.; OLIVEIRA, Sara M.; RAMOS, Inês N.; BRANDÃO, Teresa R. S.; SILVA, Cristina L. M. - Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (brassica oleracea L. var. acephala). Food and Bioprocess Technology. ISSN 1935-5149. Vol. 9, n.º 5 (2016), p. 872-881
Abstract: The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steamblanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample.
Peer review: yes
DOI: 10.1007/s11947-016-1678-1
Appears in Collections:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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