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Bernardo, Alcina M.M.

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EB10-A13C-2748
0000-0002-1059-9649

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2003 - 20072
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Author: Rocha, Ada M. C. N. × Subject: Vacuum ×

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  • Physico-chemical qualities of minimally processed carrot stored under vacuum
    Publication . Rocha, Ada M. C. N.; Mota, Catarina C. A. R.; Morais, Alcina M. M. B.
    In the last decades, consumers have become more health conscious in their food choices, but they have also less time to prepare healthy meals. Increased consumer interest in fruits and vegetables as healthy foods in association with a modification of lifestyles has accelerated and increased efforts to find potential alternatives to the traditional consumption of fresh fruit and vegetables. This situation opens the possibility for new categories of products that are intended to be presented to foodservice operators conveniently peeled, cored or sliced in prepared packages, with fresh-like quality; they are called minimally processed (MP). The use of vacuum packaging presents a potential alternative to achieve an inhibition of the progress of deterioration of foodstuffs. In this study, the physical qualities of MP carrots (cv. Nantes) stored under refrigeration and in vacuum packaging were evaluated. The beneficial effect of vacuum packaging was noticeable only in the colour, sugar content and phenolic compounds of carrots.
    2007Journal article Restricted access Show more
  • Effects of vacuum packaging on the physical quality of minimally processed potatoes
    Publication . Rocha, Ada M. C. N.; Coulon, Emilie C.; Morais, Alcina M. M. B.
    In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.
    2003Journal article Open access Show more