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Modeling the soluble solids rolids and storage temperature effects on byssochlamys fulva growth in apple juices

2017Journal article Restricted access
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dc.contributor.authorTremarin, Andréia
dc.contributor.authorAragão, Gláucia M. F.
dc.contributor.authorSalomão, Beatriz C. M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2018-11-07T15:59:26Z
dc.date.available2018-11-07T15:59:26Z
dc.date.issued2017
dc.description.abstractByssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 degrees Bx) were artificially inoculated with B. fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 degrees C). Microorganisms' growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. fulva growth was successfully proven for the range of conditions tested.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTremarin, A., Aragão, G.M.F., Salomão, B.C.M., Brandão, T.R.S., Silva, C.L.M. (2017). Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices. Food and Bioprocess Technology, 10(4), 720-729pt_PT
dc.identifier.doi10.1007/s11947-016-1854-3pt_PT
dc.identifier.eid85008506424
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.14/26003
dc.identifier.wos000398161700010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.subjectApple juicept_PT
dc.subjectByssochlamys fulvapt_PT
dc.subjectSoluble solidspt_PT
dc.subjectTemperaturept_PT
dc.titleModeling the soluble solids rolids and storage temperature effects on byssochlamys fulva growth in apple juicespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage729
oaire.citation.issue4
oaire.citation.startPage720
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume10
oaire.fundingStream5876
person.familyNameBrandão
person.familyNameSilva
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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