Qualidade de mandioquinha-salsa minimamente processada: uso de antioxidantes

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorNunes, Elisângela Elena-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorXisto, Andrea Luiza Ramos Pereira-
Data de aceite: dc.date.accessioned2026-02-09T12:32:51Z-
Data de disponibilização: dc.date.available2026-02-09T12:32:51Z-
Data de envio: dc.date.issued2015-03-06-
Data de envio: dc.date.issued2015-03-06-
Data de envio: dc.date.issued2011-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/5129-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1163490-
Descrição: dc.descriptionIt was aimed in this work to evaluate the effect of different antioxidants on preventing browning during the storage of fresh-cut peruvian carrot. The roots of the cv. Amarela de Senador Amaral were screened, washed, sanitized, peeled and sliced. The sanitized slices were immersed into the following treatments: control (distilled water), 0.5% cysteine, 1% ascorbic acid, 0.5% cysteine + 1% ascorbic acid. Following, they were packed and stored (5 ± 1oC and 98% RH) for 15 days. Samples were analyzed every 3 days. The experimental design was completely randomized in a factorial 4 x 6, namely 4 chemical treatments (control, solution of 0.5% cysteine, solution of 1% ascorbic acid and solution of 1% ascorbic acid + 0.5% cysteine) and 6 periods of storage (0, 3, 6, 9, 12 and 15 days), with 3 replicates and the results were analyzed statistically. The fresh-cut peruvian carrot cultivar Amarela de Senador Amaral presented better quality when treated with the antioxidant ascorbic acid 1%, which determined a product with higher values b* , lower values a*, and higher activity of phenylalanine ammonia lyase.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languagept_BR-
Publicador: dc.publisherUniversidade Federal do Tocantins-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceJournal of Biotechnology and Biodiversity-
Palavras-chave: dc.subjectEnzimatic browning-
Palavras-chave: dc.subjectFresh-cut-
Palavras-chave: dc.subjectStorage-
Título: dc.titleQualidade de mandioquinha-salsa minimamente processada: uso de antioxidantes-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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