English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/153607
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
DC FieldValueLanguage
dc.contributor.authorLatorre, María E.es_ES
dc.contributor.authorBonelli, Pablo R.es_ES
dc.contributor.authorRojas Álvarez-Ossorio, M. Ángeles-
dc.contributor.authorGerschenson, Lia N.-
dc.date.accessioned2017-07-27T07:49:59Z-
dc.date.available2017-07-27T07:49:59Z-
dc.date.issued2012-04-
dc.identifier.citationJournal of Food Engineering 109(4): 676-684 (2012)es_ES
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/10261/153607-
dc.description.abstractThe inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied. Red beet subjected to MW blanching for 5 min at 100–200 W resulted in large weight losses accompanied by a high degree of shrinking. POX was the more heat resistant enzyme. The 90% destruction (D value) of the activity of both enzymes could be achieved only at 200 W within the 5 min frame employed for the tests. When the samples were immersed in water and both the food sample and the water were submitted to MW exposure at 250–450 W or variable power with a maximum at 935 W, shrinking was avoided. The D value at 90 °C (reference; ) and z could be determined after time–temperature corrections, and it was observed that, in general, values for POX were smaller than for PPO. The microwave treatment (maximum power: 935 W) designed to provide a similar temperature profile to the one observed for traditional blanching (immersion in water at 90 °C), showed the smallest value for POX inactivation. All treatments reduced elastic characteristics and changed the color of the tissues showing a shift to blue mainly in the case of microwave processes.es_ES
dc.description.sponsorshipThe authors acknowledge the financial support from University of Buenos Aires (EX-089), National Agency of Scientific and Technological Promotion of Argentina (ANPCyT-PICT 38239) and National Scientific and Technical Research Council of Argentina (CONICET-PIP 11220090100531).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectRed beetes_ES
dc.subjectBlanchinges_ES
dc.subjectMicrowavees_ES
dc.subjectEnzymeses_ES
dc.subjectTexturees_ES
dc.subjectColores_ES
dc.titleMicrowave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue qualityes_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.jfoodeng.2011.11.026-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.jfoodeng.2011.11.026es_ES
dc.contributor.funderUniversidad de Buenos Aireses_ES
dc.contributor.funderConsejo Nacional de Investigaciones Científicas y Técnicas (Argentina)es_ES
dc.contributor.funderAgencia Nacional de Promoción Científica y Tecnológica (Argentina)es_ES
dc.relation.csicNoes_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100005363es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100002923es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003074es_ES
Appears in Collections:(IBIS) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.