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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.; 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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| 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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