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| Guiné, Raquel P.F.; Barroca, Maria João. |
| Because quince is a fruit that shows a very strong tendency for developing an intense browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into slices that were left exposed to air, and colour measurements were done right after cutting and every five minutes, using a tristimulus colorimeter measuring the CIELab coordinates, L*, a* and b*. The results confirmed that quince suffers a high degree of browning, with total colour difference increasing strongly from 0 to 30 and browning index increasing from 50 to near 140. Furthermore, the major colour changes occurred during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Quince; Browning; Kinetic. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2892 |
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| Correia, Paula; Guiné, Raquel P.F.; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, Jéssica. |
| The present study aimed at studying the effect of convective air drying in some physical, chemical and sensorial properties of kiwi samples. For that the kiwis were dried in thin layer in convective chambers set to constant temperatures of 50, 60, 70 and 80 ºC. The fresh as well as the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were subjected to a sensorial analysis.It was concluded drying of kiwi importantly decreased the contents in some bioactive components like vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Antioxidant activity colour drying phenolic compounds sensorial analysis texture vitamin C.. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4126 |
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| Guiné, Raquel P.F.; Gonçalves, Christophe; Gonçalves, Fernando; Costa, Daniela. |
| The aim of the present study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional). Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days). The properties under study belong to three categories: physical properties (color and texture); chemical properties (moisture content, sugars and acidity) and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant activity).The results revealed that moisture content was only influenced by cultivar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering blueberry; Cultivar; Conservation; Production mode; Statistical analysis. |
| Ano: 2016 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3833 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luís Roberto; Ferreira,Eric Batista. |
| Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food irradiation; Food properties; Food safety. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200010 |
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| AYDOĞDU,Mehmet; GÖLÜKÇÜ,Muharrem. |
| Abstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoche” and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible mushroom; Food properties; Maize smut fungus. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400531 |
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| Marques,Barbara Celuppi; Jorge,Luiz Mario de Matos; Jorge,Regina Maria Matos. |
| The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studied at temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data well for all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initial rate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars at the four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that there was no significant difference in the deformation force required for all three corn types analyzed with longer hydration period. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diffusion; Kinetic model; Mass transfer; Cereals and grains; Chemical composition; Physical properties; Food properties. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100013 |
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