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|Título:||Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)|
|Autor:||Santos Pedro, D. M.|
Alexandre, E. M. C.
Brandão, T. R. S.
Silva, C. L. M.
|Citação:||SANTOS PEDRO, D. M.... [et al.] - Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.). In Central European Congress on Food (CEFood), 3, Sofia, Bulgaria, 22-24 May, 2006. 5 p. - Book of Abstracts of the 3rd Central European Congress on Food (CEFood). [S.l. : s.n., 2006]. 5 p.|
|Resumo:||The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, in addition to anthocyanins content in the case of strawberries. Results showed that UV-C constituted a harmless treatment, with little or no effect on color, texture or anthocyanins content. Ultrasonication caused small colour changes and no significant effects on texture of both products. Thermosonication at 65ºC resulted in undesirable changes of color, anthocyanins and texture of strawberries, and color of red bell peppers. When compared to water treated samples, thermosonicated ones showed higher texture retention. This effect was much more pronounced on red bell peppers.|
|Aparece nas colecções:||ESB - Artigos em Actas / Papers in proceedings|
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|trab-int_2006_ESB_239_Brandão_Teresa_44.pdf||97,18 kB||Adobe PDF||Ver/Abrir|