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High pressure treatments as an alternative to conventional thermal blanching - ...
Castro, S.; Saraiva, J. A.; Lopes da Silva, J. A.; Delgadillo, I.; Van Loey, A.; Smout, C.; Hendrickx, M.The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented even an increased content of ascorbic acid of about 15-20%). Peroxidase (POD) and pectin methylesterase (PME) (whose ...
Efeito de tratamentos de branqueamento e pressão na actividade endógena de pero...
Castro, S.; Saraiva, J.; Delgadillo, I.O objectivo deste trabalho consistiu em comparar o efeito de processamento por alta pressão (100 e 200 MPa, durante 10 e 20 min.) e tratamentos de branqueamento (70°C e 80°C, durante 1 e 2,5 min., semelhantes aos usados industrialmente), nos conteúdos em proteína solúvel e vitamina C e na actividade endógena da peroxidase e polifenoloxidase de pimentos verdes (Capsicum annuum), como um trabalho exploratório, no...
Study of the thermal stability and enzymatic activity of an immobilised enzymat...
Vidal, M. M.; Gil, M. H.; Delgadillo, I.; Alonso, J.In this work, we have studied the immobilisation of the haemoglobin/glucose oxidase coupled enzymatic system in poly(vinyl alcohol) membranes. These are to be used as a reagent phase either in the development of an optical sensor or as an efficient bilirubin (BR) removal reactor. Poly(vinyl alcohol) (PVA) was chosen as the support for this purpose, due to its good biocompatibility, hydrophilicity and non-thromb...
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