Publication
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
dc.contributor.author | Gonçalves, E.M. | |
dc.contributor.author | Pinheiro, J. | |
dc.contributor.author | Abreu, M. | |
dc.contributor.author | Brandão, T.R.S. | |
dc.contributor.author | Silva, C.L.M. | |
dc.date.accessioned | 2010-10-04T11:25:13Z | |
dc.date.available | 2010-10-04T11:25:13Z | |
dc.date.issued | 2010 | |
dc.description.abstract | The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L*a*b*) and texture changes were studied in a temperature range of 70–90 C for carrots (Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour (L* parameter) change were successfully described by a first-order reaction model. The redness and yellowness colour (a* and b* parameters, respectively) and texture (firmness and energy parameters) changes presented a fractional conversion kinetic model behavior. The temperature effect was well described by the Arrhenius law. All the blanching conditions recommended to reduce peroxidase inactivation to an acceptable level (90% loss of its original activity) ensured good quality retention. However, to obtain a high quality carrot product a balance must be made between colour and total phenolic content losses. Therefore, blanching at 80 C for 6 min is suggested as a compromise condition to maximize quality. The overall study indicated that colour is a critical parameter to optimize carrot hot water blanching condition. | por |
dc.description.version | info:eu-repo/semantics/publishedVersion | |
dc.identifier.citation | "Journal of Food Engineering" . ISSN 0260-8774. 97: 4 (2010) 574–581 | por |
dc.identifier.doi | 10.1016/j.jfoodeng.2009.12.005 | |
dc.identifier.eissn | 1873-5770 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10400.14/2658 | |
dc.identifier.wos | WOS:000274673900020 | |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.relation | 822 | |
dc.relation | MODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL | |
dc.subject | Blanching | por |
dc.subject | Kinetic models | por |
dc.subject | Quality | por |
dc.subject | Peroxidase enzyme | por |
dc.subject | Total phenols | por |
dc.subject | Colour | por |
dc.subject | Texture | por |
dc.title | Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching | por |
dc.type | journal article | |
dspace.entity.type | Publication | |
oaire.awardTitle | MODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL | |
oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT | |
oaire.citation.endPage | 581 | |
oaire.citation.issue | 4 | |
oaire.citation.startPage | 574 | |
oaire.citation.title | Journal of Food Engineering | |
oaire.citation.volume | 97 | |
person.familyName | Gonçalves | |
person.familyName | Pinheiro | |
person.familyName | Abreu | |
person.familyName | Brandão | |
person.familyName | Silva | |
person.givenName | Elsa Margarida | |
person.givenName | Joaquina | |
person.givenName | Marta | |
person.givenName | Teresa | |
person.givenName | Cristina | |
person.identifier | 556456 | |
person.identifier | J-9418-2012 | |
person.identifier | 1473674 | |
person.identifier.ciencia-id | AA12-42D6-6D59 | |
person.identifier.ciencia-id | B113-2D80-406B | |
person.identifier.ciencia-id | A31F-D2A3-36A8 | |
person.identifier.ciencia-id | 7B19-E23B-BB31 | |
person.identifier.ciencia-id | 6611-634A-132C | |
person.identifier.orcid | 0000-0002-5814-0490 | |
person.identifier.orcid | 0000-0001-9319-2651 | |
person.identifier.orcid | 0000-0002-0245-7122 | |
person.identifier.orcid | 0000-0002-8857-6471 | |
person.identifier.orcid | 0000-0002-0495-3955 | |
person.identifier.rid | N-4198-2013 | |
person.identifier.rid | J-9418-2012 | |
person.identifier.rid | A-3568-2013 | |
person.identifier.scopus-author-id | 7004990784 | |
person.identifier.scopus-author-id | 25228814000 | |
person.identifier.scopus-author-id | 7102768632 | |
person.identifier.scopus-author-id | 6602174128 | |
person.identifier.scopus-author-id | 7201387397 | |
project.funder.identifier | http://doi.org/10.13039/501100001871 | |
project.funder.name | Fundação para a Ciência e a Tecnologia | |
rcaap.rights | restrictedAccess | por |
rcaap.type | article | por |
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