Please use this identifier to cite or link to this item: http://hdl.handle.net/10773/7707
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dc.contributor.authorCastro, S. M.pt
dc.contributor.authorVan Loey, A.pt
dc.contributor.authorSaraiva, J.pt
dc.contributor.authorSmouth, C.pt
dc.contributor.authorHendrickx, M.pt
dc.date.accessioned2012-04-03T17:42:45Z-
dc.date.available2012-04-03T17:42:45Z-
dc.date.issued2007-
dc.identifier.isbn978-972-99080-9-5-
dc.identifier.urihttp://hdl.handle.net/10773/7707-
dc.description.abstractIndustrially, 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.isoengpt
dc.publisherIPB, ESAB, SPQpt
dc.relationFCT - BD/6642/2001pt
dc.relationScientific Research Council of Flanderspt
dc.relationResearch Council of the Katholieke Universiteit Leuvenpt
dc.rightsopenAccesspor
dc.subjectPepperpt
dc.subjectPectin methylesterasept
dc.subjectthermalpt
dc.subjecttexturept
dc.subjectthermal and high pressure pre-treatmentspt
dc.subjecthigh pressure shift freezingpt
dc.subjectgreen peppers firmnesspt
dc.titleEffect of thermal and high pressure pre-treatments and of high pressure shift freezing on green peppers firmnesspt
dc.typeconferenceObjectpt
dc.peerreviewedyespt
ua.publicationstatuspublishedpt
ua.event.date4-7 Março, 2007pt
ua.event.typemeetingpt
degois.publication.firstPage521pt
degois.publication.lastPage526pt
degois.publication.locationBeja, Portugalpt
degois.publication.title8º Encontro de Química dos Alimentos: alimentos tradicionais, alimentos saudáveis e rastreabilidade-
degois.publication.title8º Encontro de Química dos Alimentos-
dc.relation.publisherversionhttp://www.spq.pt/pt
Appears in Collections:DQ - Comunicações
QOPNA - Comunicações

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