Data/hora: 01/06/2024 11:21:28

Provedor de dados: | 52
País: | Brazil
Título: | Quality of minimally processed beet roots stored in different temperatures
Autores: | Vitti,Maria Carolina Dario; Yamamoto,Liane Kazuko; Sasaki,Fabiana Fumi; Aguila,Juan Saavedra del; Kluge,Ricardo Alfredo; Jacomino,Angelo Pedro.
Data: | 2005-07-01
Ano: | 2005
Palavras-chave: | Beta vulgaris L.; Fresh-cut; Betalains; Respiratory rate.
Resumo: | The present work was carried out with the objective to determine the effect of different storage temperature on the quality of beet root minimally processed. Respiratory activity and mass loss were higher in the storage at 15ºC. No significant differences in color, total soluble solids, betacyanin and betaxanthin were observed among treatments. Based on the results obtained, the storage at 0ºC was recommended to storage beet root minimally processed and that 10 and 15ºC drastically reduced the quality of minimally processed beet roots during storage.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500001
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132005000500001
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.48 n.4 2005
Fonte: | info:eu-repo/semantics/openAccess