Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6103
Título: Firmness of carrot slices submerged in brines: experimental data and mathematical model
Autor: Nabais, Regina M.
Malcata, F. Xavier
Data: 1996
Editora: Wiley Blackwell
Citação: NABAIS, Regina M. ; MALCATA, F. Xavier - Firmness of carrot slices submerged in brines: experimental data and mathematical model. Journal of Food Processing and Preservation. ISSN 0145-8892. 20:4 (1996) 295-314
Resumo: The firmness of carrot slices was measured at various temperatures for several concentrations of brines in sodium chloride and lactic acid. A model assuming that textural decay is due to irreversible, pseudo first-order enzyme-catalyzed degradation of the carrot cell wall polysaccharides in the presence of two alternative paths for first order enzyme deactivation was fitted to the aforementioned data sets. The physicochemical and statistical significance of the model and fits were evaluated and discussed. The model is useful for predictions of the textural decay based on reasonable physicochemical considerations in a wide range of brine specifications with practical interest.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6103
Versão do Editor: The definitive version is available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1996.tb00749.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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