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| Simões, Adriano do Nascimento; Moreira, Silvino Intra; Mosquim, Paulo Roberto; Soares, Nilda de Fátima Ferreira; Puschmann, Rolf. |
| We studied the effects of storage temperature on the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) in minimally processed kale (Brassica oleracea var. acephala) that was stored for 15 and 9 days at 5 ± 1ºC and 10 ± 1ºC, respectively. The main visual evidence for quality loss in whole leaves was yellowing and loss of turgescence. Minimally processed leaves presented significant browning, indicating increased POD and PPO activities. The PAL activity in minimally processed leaves stored at 5ºC was fourfold higher than that of whole leaves after two days of storage. We showed that minimal processing influenced PAL, POD and PPO activities. The activity of all enzymes studied increased during storage, indicating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleraceae cv. acephala; Escurecimento enzimático; Peroxidase; Polifenol oxidase; Fenilalanina amônioliase Fisiologia Pós-colheita Ciências Agrárias: 50000004; Fisiologia de Plantas Cultivadas: 50103067 Brassica oleracea cv. acephala; Enzymatic browning; Peroxidase; Polyphenol oxidase; Phenylalanine ammonia-lyase Fisiologia Pós-Colheita. |
| Ano: 2014 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/18123 |
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| Baptestini, Fernanda Machado; Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Cecon, Paulo Roberto; Soares, Nilda de Fátima Ferreira. |
| The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm-1 were used. These beans were roasted to a medium roast level (SCCA # 55) and ground at three particle sizes: coarse (1.19 mm), medium (0.84 mm) and fine (0.59 mm). To obtain the water sorption isotherms and the isosteric heat, different conditions of temperature and relative humidity were analyzed using the dynamic method at 25ºC (0.50, 0.60, 0.70, and 0.80 of RH) and 30°C (0.30, 0.40, 0.50, 0.60, 0.70, and 0.80 of RH) and using the static method at 25ºC (0.332 and 0.438 of RH). The GAB model best represented the hygroscopic equilibrium of roasted coffee at every particle size.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Particle size; Specific surface; Isosteric heat. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32576 |
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