Atenção: Todas as denúncias são sigilosas e sua identidade será preservada.
Os campos nome e e-mail são de preenchimento opcional
Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (UNESP) | - |
Autor(es): dc.creator | Daiuto, Erica R. [UNESP] | - |
Autor(es): dc.creator | Vieites, Rogério L. [UNESP] | - |
Autor(es): dc.creator | de Carvalho, Lídia R. [UNESP] | - |
Autor(es): dc.creator | Tremocoldi, Maria A. [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-08-04T22:05:39Z | - |
Data de disponibilização: dc.date.available | 2022-08-04T22:05:39Z | - |
Data de envio: dc.date.issued | 2022-04-28 | - |
Data de envio: dc.date.issued | 2022-04-28 | - |
Data de envio: dc.date.issued | 2012-01-01 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.2174/2210315511202030171 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/220649 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/220649 | - |
Descrição: dc.description | Commercialization of processed avocado is difficult due to darkening of the pulp and sensorial alterations during the storage. The objective of this research was to verify the sensorial parameters, along with polyphenol oxidase and peroxidase activities in an avocado product with added α-tocopherol and ascorbic acid and stored at low temperature. Samples of products were wrapped in polyethylene and polyethylene plus nylon packing, with and without being vacuum sealed. They were submitted to low temperature treatments: refrigeration, slow and fast freezing. Evaluations were done on days 0, 1, 3, 5 and 7 for the refrigerated treatment (± 4 °C) and days 0, 7, 30, 60 and 90 for the samples submitted to the slow and fast freezing. Enzyme activities decreased in the product (24.55 mM of catechol/gram of fresh mass) in relation to the avocado pulp (58.31 mM of catechol/gram of fresh mass of sample). They were almost unaltered during low temperature storage, but were slightly lower in the vacuum packed samples. The ascorbic acid concentration was not enough to inhibit the enzyme activity totally. Sensorial analysis showed that the addition of ascorbic acid allowed the conservation of product refrigerated in polyethylene bags without altering its sensorial characteristics. The α-tocopherol addition proved to be unviable as it did not conserve the product's flavor. © 2012 Bentham Science Publishers. | - |
Descrição: dc.description | Faculty of Agronomic Institute of Bio Sciences UNESP, C.P. 237, Botucatu 18610307, SP, Rua Tulipa, 42, Botucatu 18607141 | - |
Descrição: dc.description | Dept. of Statistics Institute of Bio Sciences UNESP, C.P. 237, Botucatu 18610307, SP, Rua Tulipa, 42, Botucatu 18607141 | - |
Descrição: dc.description | Faculty of Agronomic Institute of Bio Sciences UNESP, C.P. 237, Botucatu 18610307, SP, Rua Tulipa, 42, Botucatu 18607141 | - |
Descrição: dc.description | Dept. of Statistics Institute of Bio Sciences UNESP, C.P. 237, Botucatu 18610307, SP, Rua Tulipa, 42, Botucatu 18607141 | - |
Formato: dc.format | 171-179 | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Natural Products Journal | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Avocado. | - |
Palavras-chave: dc.subject | Frozen foods | - |
Palavras-chave: dc.subject | Persea americana mill | - |
Palavras-chave: dc.subject | Vitamin C | - |
Título: dc.title | Sensorial and biochemical parameters of avocado product with addition of α-tocopherol and ascorbic acid | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
O Portal eduCAPES é oferecido ao usuário, condicionado à aceitação dos termos, condições e avisos contidos aqui e sem modificações. A CAPES poderá modificar o conteúdo ou formato deste site ou acabar com a sua operação ou suas ferramentas a seu critério único e sem aviso prévio. Ao acessar este portal, você, usuário pessoa física ou jurídica, se declara compreender e aceitar as condições aqui estabelecidas, da seguinte forma: