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Polyphenol oxidase activity and colour changes of ‘Starking’ Apple cubes coated...

The objective was to study the effect of alginate coating on polyphenol oxidase (PPO) activity and colour of ‘Starking’ apple cubes during dehydration with hot air. Apple cubes were dehydrated at 20°C, 35°C or 40°C, with a parallel air-flow. Analysis of PPO activity, colour (L*, a*, b*) and dry matter were performed along the dehydration process at each temperature. All samples presented a peak in relative PPO ...

Chemical dips and edible coatings to retard softening and browning of fresh-cut...

The effects of chemical dips and edible coatings on firmness and colour of fresh-cut banana (cv. Cavendish) from Madeira Island were investigated. Two calcium salts, calcium chloride and calcium lactate, were first investigated for the effects on firmness during four days of storage at 5°C. Firmness and colour were evaluated after a three-minute chemical dipping or chemical dipping followed by coating and durin...

Desenvolvimento de aplicações para polisacarídeos de porphyridium com actividad...

Combined effects of chemical dip and/or carrageenan coating and/or controlled a...

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and ...

Effect of sulphate supplementation on polysaccharide production and composition...

Microbiological and sensorial analysis of salicornia shoots preservedin control...

Salicórnia como produto fermentado: desenvolvimento de condições óptimas para u...

In order to develop a fermented product with young stems of salicomia/pickleweed, an experiment was worked out and the fermentative process was studied. Initial data on the bacterial fauna of the plants revealed the existence of no lactic acid bacteria. Therefore, we chose to use of starting cultures. Sterile "heart cabbage" juice was the base for different fermentative bacteria: Lactobacillus plantarum, Leucon...

Effect of sulphate supplementation on polysaccharide production and composition...

Salicórnia como produto fermentado: desenvolvimento de condições óptimas para u...

Microbiological and sensorial analysis of salicornia shoots preserved in contro...