Encontrados 16 documentos, a visualizar página 1 de 2
Optimization of ultrasounds preservation treatment applied to whole tomato frui...
Pinheiro, J.; Alegria, Carla; Abreu, Marta; Gonçalves, E. M.; Silva, Cristina L. M.
Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isot...
Gonçalves, E.M.; Pinheiro, J.; Abreu, M.; Brandão, T.R.S; Silva, C.L.M.The effects of freezing process and frozen storage at isothermal (−7, −15 and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbi...
The effect of abiotic stress pre-treatments on quality attributes of fresh-cut ...
Alegria, C.; Pinheiro, J.; Duthoit, M.; Gonçalves, E.M.; Coelho, M.T.; Martins, M.M.; Abreu, M.The aim of this study was to evaluate the effects of heat-shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5º C).
Temperature effect on stored tomato (Lycopersicum esculentum L.) quality parame...
Pinheiro, J.; Alegria, C.; Abreu, M.; Gonçalves, E. M.; Silva, C. L. M.
Effect of postharvest treatment (hot water and thermosonication) on tomatoes (L...
Pinheiro, J.; Alegria, C.; Abreu, M.; Gonçalves, E. M.; Silva, C. L. M.
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) dur...
Gonçalves, E.M.; Cruz, R.M.S.; Abreu, M.; Brandão, T.R.S.; Silva, Cristina L.M.The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures ( 7, 15 and 30 C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters,chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity wa...
Effect of postharvest treatment (hot water and thermosonication) on tomatoes (L...
Pinheiro, J.; Alegria, C.; Abreu, M.; Gonçalves, E.M.; Silva, C.L.M.
Temperature effect on stored tomato (Lycopersicum esculentum L.) quality parame...
Pinheiro, J.; Alegria, C.; Abreu, M.; Gonçalves, E. M.; Silva, C. L. M.
Differential scanning calorimetry as a tool for optimizing vegetables freezing ...
Gonçalves, E. M.; Lopes, C.; Pinheiro, J.; Lourenço, J. A. A.; Abreu, M.; Brandão, Teresa R. S.; Silva, C. L. M.
Modelling the kinetics of peroxidase inactivation, colour and texture changes o...
Gonçalves, E. M.; Pinheiro, J.; Abreu, M.; Brandão, T. R. S.; Silva, Cristina L.M.The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 C were 86.20 ± 5.57 kJ mol 1 and 0.27 ± 0.01 min 1, respectively. During blanching, pumpkin becam...
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