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- Physico-chemical qualities of minimally processed carrot stored under vacuumPublication . 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.
- Modified atmosphere package for apple ‘Bravo de Esmolfe’Publication . Rocha, A.M.C.N.; Barreiro, M.G.; Morais, Alcina M. M. B.Apple Bravo de Esmolfe original from the parish of Esmolfe is cultivated in specific regions of Portugal. This cultivar of medium to low production requires very low temperatures, but it is extremely sensitive to frost. The aim of this work was to evaluate the influence of modified atmosphere on the quality of apple (cv. Bravo de Esmolfe) during cold storage. Apples packed in modified atmosphere lost less weight, presented better colour, and preserved better firmness than fruits stored in air.
- Relationship between sensorial and compositional characteristics of cut apple (C.V.Jonagored)Publication . Rocha, A. M. C. N.; Morais, Alcina M. M. B.; Brochado, C. M.
- Effect of vacuum packaging in nutritional quality of minimally processed potatoPublication . Rocha, Ada M. C. N.; Morais, Alcina M. M. B.; Coulon, Emilie C.
- Qualidade de puré de kiwi armazenado sob vácuoPublication . Drieghe, Koen; Rocha, Ada M. C. N.; Morais, Alcina M. M. B.
- Polyphenoloxidase activity of minimally processed "Jonagored" apples (Malus domestica)Publication . Rocha, A. M. C. N.; Morais, Alcina M. M. B.The influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica, cv. Jonagored) during cold storage was evaluated and a potential relationship with enzymatic browning was investigated. An ascorbic acid dip (42.6 mM) of 5 min duration was the most efficient chemical treatment in reducing the PPO activity of apple cubes. A 92% inhibition was achieved after 7 days of storage at 4C. All treatments were advantageous in comparison to the control in reducing color changes. Color changes, determined by absorbance at 420 nm (soluble pigments) and lightness (L) (insoluble pigments) of apple cubes treated with ascorbic acid were correlated with total phenolic content. No correlation was observed between PPO activity and tristimulus color parameters, browning index or total phenolic content of AA-treated apple cubes.
- Influence of chemical treatment on quality of cut apple (cv. jonagored)Publication . Rocha, A.M.C.N.; Brochado, C.M.; Morais, Alcina M. M. B.The quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf-life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf-life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.
- Influence of chemical treatment on polyphenoloxidase activity while related to colour changes of minimally processed ‘Jonagored’ applePublication . Rocha, Ada M. C. N.; Morais, Alcina M. M. B.
- Qualidade de puré de kiwi armazenado sob vácuoPublication . Koen, Drieche; Rocha, Ada M.C.N.; Morais, Alcina M. M. B.
- Effects of minimal processing and temperature on respiration rate of carrot (cv. Nantes)Publication . Rocha, Ada M. C. N.; Mota, Catarina; Morais, Alcina M. M. B.
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