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	Provedor de dados Horticultura Brasileira (2) Autor Almeida,Dejair L de (1) Ascheri,José Luiz R (1) Fonseca,Marcos José de O (1) Freire Junior,Murillo (1) Kluge,Ricardo Alfredo (1) Machado,Cristina MM (1) Mattos,Leonora Mansur (1) Moretti,Celso Luiz (1) Soares,Antonio G (1) Mais... Palavra-chave Total carotenoids (2) Beta-carotene (1) Color (1) Daucus carota (1) Extrusion-cooking (1) Ipomoea batatas (1) Organic crop (1) Postharvest (1) Temperature (1) White blush (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2008 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Physiological and quality attributes associated with different centrifugation times of baby carrots Horticultura Brasileira Moretti,Celso Luiz; Mattos,Leonora Mansur; Machado,Cristina MM; Kluge,Ricardo Alfredo. Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around... Tipo: Info:eu-repo/semantics/article Palavras-chave: Daucus carota; Total carotenoids; Color; Postharvest; Temperature; White blush. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012 Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars Horticultura Brasileira Fonseca,Marcos José de O; Soares,Antonio G; Freire Junior,Murillo; Almeida,Dejair L de; Ascheri,José Luiz R. Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ipomoea batatas; Organic crop; Total carotenoids; Beta-carotene; Extrusion-cooking. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362008000100022 Registros recuperados: 2 Primeira ... 1 ... Última

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