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Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
(Universiti Putra Malaysia, 2018)
The present study aimed to evaluate the effect of hot water treatment on the quality, content
of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic
‘cherry’ peppers stored at 10°C for 14 ...
Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
(Wiley Blackwell Publishing, Inc, 2018)
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of
grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were ...
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology
and changes in/on quality characteristics (microbiological, physicochemical and sensorial)
were determined in order to extend its ...
Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The selection of a sweet potato cultivar for minimal processing must be performed considering
the nutritional value and the lower susceptibility to browning development, which will result
in greater stability of the ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...