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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Moreira,María del Rosario (2) Ponce,Alejandra (2) Agüero,María Victoria (1) Alvarez,María Victoria (1) Ansorena,María Roberta (1) Di Scala,Karina (1) Goñi,María Grabriela (1) Roura,Sara (1) Mais... Palavra-chave Shelf life (2) Antioxidants (1) Bioactive compounds (1) Butter lettuce (1) Mathematical modeling (1) Preservation technologies (1) Quality changes (1) Quality indices (1) Ready to use vegetables (1) Weibull distribution (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage Ciênc. Tecnol. Aliment. Alvarez,María Victoria; Moreira,María del Rosario; Ponce,Alejandra. Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ready to use vegetables; Antioxidants; Bioactive compounds; Shelf life; Preservation technologies; Quality changes. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100086 Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology Ciênc. Tecnol. Aliment. Ansorena,María Roberta; Agüero,María Victoria; Goñi,María Grabriela; Roura,Sara; Ponce,Alejandra; Moreira,María del Rosario; Di Scala,Karina. During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Butter lettuce; Quality indices; Shelf life; Mathematical modeling; Weibull distribution. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200024 Registros recuperados: 2 Primeira ... 1 ... Última

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