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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Kasim,Mehmet Ufuk (2) Kasim,Rezzan (2) Palavra-chave Electrolyte leakage (2) Browning index (1) Cantaloupe (1) Green bean (1) Hue angle value (1) L* value (1) Minimally processing (1) Polyphenol oxidase (PPO) activity (1) Sugar content (1) Total soluble solids (1) Whiteness index (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage Ciênc. Tecnol. Aliment. Kasim,Rezzan; Kasim,Mehmet Ufuk. Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl2 treated samples were high. Saturation index and hue angle were low compared to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Green bean; Browning index; Electrolyte leakage; Polyphenol oxidase (PPO) activity; Sugar content; Whiteness index. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200266 Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C Ciênc. Tecnol. Aliment. Kasim,Rezzan; Kasim,Mehmet Ufuk. The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any other fruit in fresh-cut processing. Ultraviolet (UV) light has been extensively used to simulate biological stres in plants and for determining resistance mechanisms of plant tissues. In this study the effect of ultraviolet irradiation on some properties of fresh-cut cantalope melon was determined during storage. Freshly cut cantalope melons cubes treated with ultraviolet irradiation at the doses of 1, 2 or 3 min before storage, and then placed in a cold room at 5±1°C temperature and 85-90% RH. Hue angle values of control group is low compared to UV-C treated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cantaloupe; Minimally processing; Total soluble solids; Hue angle value; L* value; Electrolyte leakage. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300016 Registros recuperados: 2 Primeira ... 1 ... Última

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