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Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Bra...
Gonçalves, Elsa M.; Abreu, Marta; Brandão, Teresa R.S.; Silva, Cristina L.M.Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored 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. The storage temperatures were selected according to conditions that occur in the cold c...
Heat treatment evaluation on quality and safety of whole tomato (lycopersicum e...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, C. L. M.Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. ; Quality and safety attributes, like colour (CIELab parameters), texture (Maximum force – MF), total phenolics content (TPC), peroxidase activity (POD)...
Heat treatment evaluation on quality and safety of whole tomato (lycopersicum e...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, Cristina L. M.
Heat treatment evaluation on quality and safety of whole tomato (Lycopersicum E...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, Cristina L. M.
Modelización del cambio de color y firmeza de tomates (Lycopersicum esculentum ...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.The effect of temperature and storage time on tomatoes (Lycopersicum esculentum L.) colour (a* and ºh) and firmness (maximum force) were analysed at 2º, 5º, 10º, 15º and 20 ºC. The development of these quality attributes followed a fractional kinetic model. The regression coefficient (R2) for the generated models were high, 0.94 for both colour parameters (a* and ºh) and 0.84 for firmness. A significant (p<0.05...
Modelling colour and firmness changes of stored tomatoes (lycopersicum esculent...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
Colour and texture evaluation of whole tomatoes (Lycopersicum esculentum L.) at...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
Colour and texture evaluation of whole tomatoes (Lycopersicum esculentum L.) at...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Gonçalves, Elsa M.; Silva, Cristina L. M.
Heat treatment effects on physical-chemical and microbiological quality of whol...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, Cristina L. M.
Heat treatment effects on physical-chemical and microbiological quality of whol...
Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Fernandes, Isabel; Gonçalves, Elsa M.; Silva, Cristina L. M.
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