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- Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic contentPublication . Gonçalves, Elsa M.; Alegria, C.; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Colour and texture evaluation of whole tomatoes (Lycopersicum esculentum L.) at different ripening stagesPublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
- Effect of postharvest treatment (hot water and thermosonication) on tomatoes (Lycopersicum esculentum L.) physical-chemical and nutritional quality during storagePublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
- Modelización del cambio de color y firmeza de tomates (Lycopersicum esculentum L.) a diferentes condiciones del almacenamientoPublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.The effect of temperature and storage time on tomatoes (Lycopersicum esculentum L.) colour (a* and ºh) and firmness (maximum force) were analysed at 2º, 5º, 10º, 15º and 20 ºC. The development of these quality attributes followed a fractional kinetic model. The regression coefficient (R2) for the generated models were high, 0.94 for both colour parameters (a* and ºh) and 0.84 for firmness. A significant (p<0.05) increase and decrease for a* and maximum force, respectively, were observed during storage. This study can contribute for the understanding of the real effect of temperature and storage time on two important quality attributes of tomatoes, such as colour and firmness.
- Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanchingPublication . Gonçalves, Elsa M.; Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L.M.The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 C and 6.5 min or 90 C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h *), texture, and sensory parameters changes. The temperature effect was welldescribed by the Arrhenius law.
- Descontaminação em hortofrutícolas inteirosPublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Moldão-Martins, Margarida; Silva, Cristina L. M.
- Heat treatment evaluation on quality and safety of whole tomato (Lycopersicum Esculentum l.) fruitsPublication . Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, Cristina L. M.
- Temperature effect on stored tomato (Lycopersicum esculentum L.) quality parametersPublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
- Effect of postharvest treatment (hot water and thermosonication) on tomatoes (Lycopersicum esculentum L.) physical‐chemical and nutritional quality during storagePublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
- Temperature effect on stored tomato (Lycopersicum esculentum L.) quality parametersPublication . Pinheiro, Joaquina; Alegria, C.; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.