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| Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus. |
| Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763 |
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| Guiné, Raquel P.F.; Mendes, Mateus; Gonçalves, Fernando. |
| The present work used Artificial Neural Network (ANN) models to correlate beetroot extraction conditions with total phenolic compounds (TPC), anthocyanins (ANT) and antioxidant activity (AOA). The input variables were extraction time, type of solvent, solvent volume/sample mass (VMR) and order of extraction. The ANN models produced showed very good accuracy (R > 94 %), being suitable for data mining using weight analysis techniques. The experiments involved variable conditions: solvents (Methanol, ethanol:water and acetone:water), extraction times (15 and 60 min), VMR (5, 10 and 20), order of extract (3 sequential extractions). The TPC were evaluated by the Folin-Ciocalteu method, ANT by the SO2 bleaching method and AOA following the ABTS method. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Science; Food Chemistry Phenolic compounds; Antioxidant activity. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5449 |
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