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Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)

2006Journal article Open access
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dc.contributor.authorSantos Pedro, Dora M.
dc.contributor.authorAlexandre, Elisabete
dc.contributor.authorFundo, Joana F.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2011-10-15T12:25:01Z
dc.date.available2011-10-15T12:25:01Z
dc.date.issued2006
dc.description.abstractThe objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, in addition to anthocyanins content in the case of strawberries. Results showed that UV-C constituted a harmless treatment, with little or no effect on color, texture or anthocyanins content. Ultrasonication caused small colour changes and no significant effects on texture of both products. Thermosonication at 65ºC resulted in undesirable changes of color, anthocyanins and texture of strawberries, and color of red bell peppers. When compared to water treated samples, thermosonicated ones showed higher texture retention. This effect was much more pronounced on red bell peppers.por
dc.identifier.citationSANTOS PEDRO, D. M.... [et al.] - Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.). In Central European Congress on Food (CEFood), 3, Sofia, Bulgaria, 22-24 May, 2006. 5 p. - Book of Abstracts of the 3rd Central European Congress on Food (CEFood). [S.l. : s.n., 2006]. 5 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6197
dc.language.isoengpor
dc.peerreviewednopor
dc.titleEffect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)por
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlexandre
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameElisabete
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridK-9179-2013
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
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relation.isAuthorOfPublication.latestForDiscovery2f44a8e2-ade9-437d-aae3-3e894c7dc065

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