Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5630
Título: Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices
Autor: Beirão-da-Costa, Sara
Steiner, Ana
Correia, Lúcia
Leitão, Eduardo
Empis, José
Moldão-Martins, Margarida
Palavras-chave: kiwifruit
minimal processing
composition
moderate heat treatments
Data: 2008
Editora: Springer
Citação: "European Food Research Technology". ISSN 1438-2377. 226 (2008) 641-651
Resumo: The eVect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 °C for 25 and 75 min, cooled for 24 h, minimally processed and stored at 4 °C for 12 days. Heat-treated fruits showed increased respiration rates in the Wrst 2 days of storage. Samples colour was marginally aVected either by heat treatments or by minimal processing. The application of heat treatments leads to an increment of slices Wrmness due to cross linking between demethylated galacturonic acid chains and endogenous calcium. An increment in sucrose, Lmalic, citric, quinic and ascorbic acids was observed as a consequence of applied heat treatments. Heat treatment at 45 °C for 25 min applied to whole fruits allows quality retention of minimally processed fruit during 9 days at 4 °C.
Peer review: yes
URI: http://hdl.handle.net/10400.5/5630
ISSN: 1438-2377
Aparece nas colecções:DAIAT - Artigos de Revistas

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