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Influence of pretreatments on quality parameters and nutritional compounds of dried galega Kale (Brassica oleracea L. var. acephala)

2016Journal article Open access
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dc.contributor.authorAraújo, Ana C.
dc.contributor.authorOliveira, Sara M.
dc.contributor.authorRamos, Inês N.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2017-10-12T17:27:19Z
dc.date.available2017-10-12T17:27:19Z
dc.date.issued2016
dc.description.abstractThe objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements in retention of vitamin C, total antioxidant capacity and chlorophylls in comparison to the absence of pretreatment. Total phenolic losses were not reduced by steam blanching, but the retention was improved by combining this approach with a previous immersion in a metabisulphite solution. Moreover, steamblanching improved the colour parameters and appearance, providing a final dried product more similar to the fresh sample.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationARAÚJO, Ana C.; OLIVEIRA, Sara M.; RAMOS, Inês N.; BRANDÃO, Teresa R. S.; SILVA, Cristina L. M. - Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (brassica oleracea L. var. acephala). Food and Bioprocess Technology. ISSN 1935-5149. Vol. 9, n.º 5 (2016), p. 872-881pt_PT
dc.identifier.doi10.1007/s11947-016-1678-1pt_PT
dc.identifier.eid84955313639
dc.identifier.urihttp://hdl.handle.net/10400.14/23061
dc.identifier.wos000382360700003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectGalega kalept_PT
dc.subjectDryingpt_PT
dc.subjectPretreatmentspt_PT
dc.subjectNutrientspt_PT
dc.subjectQualitypt_PT
dc.titleInfluence of pretreatments on quality parameters and nutritional compounds of dried galega Kale (Brassica oleracea L. var. acephala)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage881
oaire.citation.issue5
oaire.citation.startPage872
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume9
person.familyNameOliveira
person.familyNameRamos
person.familyNameBrandão
person.familyNameSilva
person.givenNameSara
person.givenNameInês
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7913-12FC-8DE9
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-0649-2694
person.identifier.orcid0000-0002-8390-0690
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridM-5180-2013
person.identifier.ridI-9890-2017
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id16022986400
person.identifier.scopus-author-id7006766707
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6663c3d3-4fe7-4fe6-a175-8f9e1f76d978
relation.isAuthorOfPublication94376d98-c135-470b-b03f-c8839cf2e76c
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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