Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6810
Título: Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)
Outros títulos: Haricots verts congelés : modélisation de la diminution de l’intensité de la couleur et de la teneur en chlorophylle
Autor: Martins, R.C.
Silva, C.L.M.
Palavras-chave: Vegetable
Green bean
Frozen food
Chlorophyll
Colour
Measurement
Modelling
Data: 2002
Editora: Elsevier
Citação: MARTINS, R:C.; SILVA, C.L.M. - chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.). International Journal of Refrigeration. ISSN 0140-7007. N.º 25 (2002), p. 966–974
Resumo: Colour changes and chlorophyll degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at 7, 15 and 30 C. Chlorophyll a and b losses and colour Hunter a and b coordinates and total colour difference (TCDH) changes were successfully described by first order and reversible first order models, respectively. The temperature effect was described by the Arrhenius law. Disagreement between the colour co-ordinates and chlorophyll content was obtained. Therefore, chlorophyll content is not a good colour index of frozen green beans. The results emphasise that colour is a more important parameter to assess frozen green beans visual quality. # 2002 Elsevier Science Ltd and IIR. All rights reserved.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6810
Versão do Editor: doi:10.1016/S0140-7007(01)00050-0
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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