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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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| 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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| Gonçalves, Christophe; Guiné, Raquel P.F.; Gonçalves, Fernando; Costa, Daniela. |
| This work studied the effect of production mode (organic versus conventional) and storage conditions on some physical and chemical properties of blueberry from different cultivars, namely Duke, Bluecrop, and Ozarkblue. The physical properties evaluated were caliber, color and texture and the chemical characteristics analyzed were moisture content, total soluble solids and acidity. Furthermore, the effect of storage on these properties was also evaluated.The results showed that blueberries cv. Duke were bigger, with a more intense coloration, and presented a harder and more elastic texture, when compared with the other cultivars at study. With respect to production mode it was found that the blueberries produced in organic farming were not so acid or sweet,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Postharvest conservation food processing; Food analysis Blueberry; Conservation; Color; Organic farming; Texture.. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4115 |
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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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