Encontrados 15 documentos, a visualizar página 1 de 2
QUALITY OF 'SWEETHEART' CHERRY UNDER DIFFERENT STORAGE CONDITIONS
Agulheiro Santos, Ana Cristina; Palma, Vera; Rato, Ana Elisa; Machado, Maria da Graça; Lozano, Mercedes; Goncalez-Gomez, DavidAbstract: In Portalegre, Portugal, sweet cherry production is very important to the region’s economic sustainability. The sweet cherry ‘Sweetheart’ has exhibited short shelf life in spite of being highly appreciated by consumers due to its organoleptic characteristics. In this trial, we evaluated fruit quality of ‘Sweetheart’ stored under different storage conditions: 1) cold conditions (1ºC and high humidity ...
avaliação da textura de uvas de diferentes variedades
Cabrita, Maria joao; Garcia, Raquel; Rato, Ana Elisa; Agulheiro Santos, Ana CristinaO objectivo deste trabalho foi avaliar as propriedades reológicas de diferentes variedades de uvas para vinificar. Foram estudadas as variedades brancas Siria, Antão Vaz, Perrum, Rabo de Ovelha e Arinto e as variedades tintas Trincadeira, Aragonez, Tinta Caiada, Moreto e Castelão. Para se avaliar da existência ou não de diferenças entre as variedades, foram efectuados testes em 200 bagos de cada variedade, nome...
Portuguese traditional sausage, Alheira, made with diffrent meat: sensory evalu...
Elias, Miguel; Agulheiro-Santos, Ana CristinaAt a Portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a Portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry and with bread. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme ...
Evaluation of different postharvest conditions to preserve the amount of bioact...
González-Gómez ., David; Bernalte Garcia, Maria Josefa; Ayuso Yuste, M.Conception; Fernández León, M.Fernanda; Rato, Ana E.; Palma, VeraSweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of ...
Quality of cherry ‘Sweetheart’ from different regions of Portugal and Spain (Co...
Agulheiro-Santos, Ana Cristina; Rato, Ana Elisa; Miguel-Pintado, Cristina; Antunes, P.; Resende, M.; Velardo Micharet, B.; Tapia García, I.M.Sweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of ...
EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF...
Palma, Vera; Agulheiro Santos, Ana Cristina; Machado, Graça; Rato, Ana Elisa; Cabrita, Maria João; Lozano, Mercedes; Gonzalez, DavidAbstract The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosph...
QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES .
Agulheiro Santos, Ana Cristina; Palma, Vera; Machado, Graça; Rato, Ana Elisa; Cabrita, Maria JoãoThe sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits. With the aim of understanding the consequences of this we have tested the effect of different ripeness stages at the moment of harvesting on fruit quality. Quality parameters tested included external colour (L*, a*, b*), fruit textu...
Physico-chemical and sensorial characteristics evolution of vacum packaged Iber...
Elias, Miguel; Agulheiro-Santos, Ana Cristina; Fraqueza, Maria João; Barreto, AntónioTwo groups of five dry-cured hams from Alentejano pig breed submitted to a post-salting cure of 12 months were studied. One of the groups was processed through craft methods at Barrancos (small city of south-east Alentejo region, Portugal) and the other one in a Portuguese meat plant. Equal groups of slices and unitary portions weighing about 250 g were vacuum packed and stored at 7 °C. Physico-chemical analysi...
Estudo do comportamento reológicoe da microestrutura de emulsões alimentares ág...
Basto de Lima, Gabriela; Corrieia Diogo, António; Agulheiro-Santos, Ana CristinaAs emulsões a/o, neste caso margarinas, são sistemas multifásicos complexos, constituídos por uma fase líquida dispersa (aquosa), uma fase líquida contínua (lipídica) onde estão embebidos cristais de gordura cuja função é estabilizar a fase dispersa.O teor lipídico e emulsionante têm efeitos directos nas propriedades reológicas. O mimetismo lipídico destas emulsões envolve o controlo de mecanismos a nível micr...
Caracterização Reológica e Óptica de Margarinas
Basto de Lima, Gabriela; Correia Diogo, António; Agulheiro-Santos, Ana CristinaAs margarinas são sistemas multifásicos complexos, constituídos por uma fase líquida aquosa dispersa numa fase líquida lipídica contínua, e cristais de gordura para estabilizar a fase dispersa. O mimetismo lipídico nestas emulsões advém da estabilização através do controlo da cinética da cristalização das gorduras. A natureza e morfologia das fases formadas estão correlacionadas com as propriedades mecânicas e ...
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