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Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

Autor
Alvares Amaral, R.; Pujola, M.; Benedetti, B. C.; Achaerandio, I.; Bachelli, M.L.B.
Tipus d'activitat
Article en revista
Revista
Food Engineering Reviews
Data de publicació
2015-06-01
Volum
7
Número
2
Pàgina inicial
176
Pàgina final
184
DOI
https://doi.org/10.1007/s12393-014-9091-x Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/28009 Obrir en finestra nova
Resum
In the industry of fresh-cut potatoes, controlling browning and delaying the loss of texture are important factors to obtain a high-quality product. The use of ultrasound can avoid these undesirable phenomena due to its power to inactivate enzymes by breaking the cell membranes because the cavitation activities and formation of free radicals. For this purpose, this study aimed to evaluate the effect of different times of contact of ultrasound (40 kHz, 200 W for 1, 5 and 10 min) on quality parame...
Citació
Alvares Amaral, R. [et al.]. Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage. "Food Engineering Reviews", 17 Agost 2014.
Paraules clau
APPLE, Browning, Fried potatoes, JUICE, MODIFIED ATMOSPHERE, Minimal processing, PHYSICAL-PROPERTIES, POLYPHENOL OXIDASE, POWER ULTRASOUND, PPO, PRODUCTS, SENSORY QUALITY, SOLANUM-TUBEROSUM L., STARCH
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants