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http://hdl.handle.net/10773/7707
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DC Field | Value | Language |
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dc.contributor.author | Castro, S. M. | pt |
dc.contributor.author | Van Loey, A. | pt |
dc.contributor.author | Saraiva, J. | pt |
dc.contributor.author | Smouth, C. | pt |
dc.contributor.author | Hendrickx, M. | pt |
dc.date.accessioned | 2012-04-03T17:42:45Z | - |
dc.date.available | 2012-04-03T17:42:45Z | - |
dc.date.issued | 2007 | - |
dc.identifier.isbn | 978-972-99080-9-5 | - |
dc.identifier.uri | http://hdl.handle.net/10773/7707 | - |
dc.description.abstract | Industrially, bell peppers are usually fiozen, after being thermally blanched, to be consumed in salads after thawing. However, texture tend to decrease after this process. Therefore, several thermal (55°C) and thermalhigh-pressure (200MPa, 25°C and 55°C) pre-treatments, with and without calcium (0.50%, wlv) addition, were studied for their possible effect on texture improvement of green bell peppers. The temperature-pressure-calcium conditions revelead a significant (P<0.05) enhancement on the firmness of peppers. Peppers pre-treated at the conditions that caused the best firmness improvements were used to fürther study the effect on firmness of fieezing at atmospheric pressure and of high-pressure shift fieezing (HPSF). Only the pre-treated samples that were fiozen by HPSF (200MPa, -18°C) showed no detrimental effect on f m e s s p0.05), while those fiozen at atmospheric pressure (-l8"C, -40°C) presented a significant decrease on firmness (PK0.05). The pretreated samples showed no changes on firmness (P>0.05) after overnight storage, but after 2.5 months storage, only the high pressure pre-treated peppers showed no decrease in firmness (P>0.05), clearly indicating the beneficial effect of the high pressure pre-treatrnents to retain fmess. These results illustrate the potential of thermal, pressure, combined thermalíhigh-pressure pre-treatments on firmness improvement of green bell pepper and of HPSF to retain firmness during fieezing and frozen storage. | pt |
dc.language.iso | eng | pt |
dc.publisher | IPB, ESAB, SPQ | pt |
dc.relation | FCT - BD/6642/2001 | pt |
dc.relation | Scientific Research Council of Flanders | pt |
dc.relation | Research Council of the Katholieke Universiteit Leuven | pt |
dc.rights | openAccess | por |
dc.subject | Pepper | pt |
dc.subject | Pectin methylesterase | pt |
dc.subject | thermal | pt |
dc.subject | texture | pt |
dc.subject | thermal and high pressure pre-treatments | pt |
dc.subject | high pressure shift freezing | pt |
dc.subject | green peppers firmness | pt |
dc.title | Effect of thermal and high pressure pre-treatments and of high pressure shift freezing on green peppers firmness | pt |
dc.type | conferenceObject | pt |
dc.peerreviewed | yes | pt |
ua.publicationstatus | published | pt |
ua.event.date | 4-7 Março, 2007 | pt |
ua.event.type | meeting | pt |
degois.publication.firstPage | 521 | pt |
degois.publication.lastPage | 526 | pt |
degois.publication.location | Beja, Portugal | pt |
degois.publication.title | 8º Encontro de Química dos Alimentos: alimentos tradicionais, alimentos saudáveis e rastreabilidade | - |
degois.publication.title | 8º Encontro de Química dos Alimentos | - |
dc.relation.publisherversion | http://www.spq.pt/ | pt |
Appears in Collections: | DQ - Comunicações QOPNA - Comunicações |
Files in This Item:
File | Description | Size | Format | |
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10 Proc N 2007 8ºEQA Sonia.pdf | 4.21 MB | Adobe PDF | View/Open |
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