Blanching
Mostrando 1-12 de 28 artigos, teses e dissertações.
-
1. Optimization of the blanching time and temperature in the manufacture of Hass avocado pulp using low quality discarded fruits
Resumo No Peru, aproximadamente 20% da produção de abacate var. Hass é descartada pelo baixo calibre, sendo vendida a preços baixos nos mercados locais. O propósito do trabalho foi otimizar o tempo e a temperatura de branqueamento para a produção de polpa de abacate, utilizando como matéria-prima frutos de descarte por baixo calibre. A otimização f
Braz. J. Food Technol.. Publicado em: 14/11/2019
-
2. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following tw
Braz. arch. biol. technol.. Publicado em: 14/11/2018
-
3. Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Abstract Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. T
Food Sci. Technol. Publicado em: 19/06/2017
-
4. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both
Food Sci. Technol. Publicado em: 15/09/2015
-
5. Variation of glucoraphanin and glucobrassicin: anticancer components in Brassica during processing
Effects of cold storage and three common cooking practices, blanching, sauteing, and microwave cooking at different time intervals, on the content of glucosinolate (GSL) anticancer components in six Brassica vegetables were investigated. Eleven GSLs including progoitrin, glucoraphanin, sinigrin, glucoalyssin, gluconapin, glucobrassicanapin, glucoerucin, gluc
Food Sci. Technol. Publicado em: 2013-12
-
6. OtimizaÃÃo de parÃmetros de prÃ-processamento para obtenÃÃo de feijÃo seco com reduzido tempo de cozimento. / Optimization of preprocessing parameters for bean drying with reduced cooking time
O feijÃo (Phaseolus vulgaris L) Ã uma leguminosa tÃpica para o brasileiro. O consumo do grÃo deve ser incentivado devido aos benefÃcios relativos ao seu conteÃdo de proteÃnas, fibras, Ãcido fÃlico e minerais, como o ferro e o potÃssio. PorÃm, o tempo necessÃrio para o processo de cozimento dos grÃos de feijÃo, faz que muitos consumidores deixem
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/02/2012
-
7. Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation
The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m
Braz. arch. biol. technol.. Publicado em: 2012-10
-
8. The Effect of Mg2+, Cu2+ and Zn2+ pre-treatment on the color of yerba maté (Ilex paraguariensis) leaves
The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color parameters. The color paramete
Brazilian Archives of Biology and Technology. Publicado em: 2010-12
-
9. Avaliação do processo de obtenção de farinha da casca de banana (Musa sapientum) das variedades Prata, Pacovan e Maçã / Process evaluation to produce banana (Musa sapientum) flour from peels of fresh fruit varieties Prata, Pacovan and Apple.
This work aimed to study the drying process of banana (Musa sapientum) peels (varieties Prata, Pacovan and Apple). The convective drying was performed at various air temperatures (40C to 60C) and at an average air speed of 1.0 m/s. It was used a fixed bed dryer with upward flow of air. The tests were conducted until the sample reached equilibrium between its
Publicado em: 2009
-
10. Estudo do branqueamento e da secagem mediante ar quente do yacon (Smallanthus sonchifolius)
O Yacon (Smallanthus sonchifolius) é uma planta que pertence à família Asteraceae, é originário das montanhas dos Andes e no Brasil seu cultivo iniciou-se em 1991. Possui carboidratos solúveis tais como frutose, glicose, sacarose e frutooligossacarídeos (FOS), sendo que os FOS não podem ser metabolizados pelo trato digestivo humano, tendo dessa forma
Publicado em: 2009
-
11. Optimization of extraction, sterilization and identification of anthocyanins obtained from fruits / Otimização da extração, esterilização e identificação de antocianinas obtidas a partir de frutas
Anthocyanins (ACYS) are natural pigments of plant origin, chemically classified as flavonoids. The industrial use of ACYS is restricted according to some limitations, such as its high cost and relative low stability. In this context, the objective of this study was to use jaboticaba (Myrciaria cauliflora), mulberry (Morus nigra), blackberry (Rubus spp) and j
Publicado em: 2008
-
12. Estudo da estabilizaçãp da polpa de camu-camu (Myrciaria Dubia (H.B.K.) Mc Vaugh) congelada visando a manutenção de acido ascorbico e de antocianinas / Study of the stabilization of frozen camu-camu pulp (Myrciaria Dubia (H.B.K.) Mc Vaugh) in relation the maintance of ascorbic acid and anthocyanins
O camu-camu (Myrciaria dubia H.B.K.) é uma fruta nativa da região Amazônica que apresenta um elevado teor de ácido ascórbico e de antocianinas. O presente estudo investigou o processo de conservação por congelamento da polpa de camu-camu cultivada no Estado de São Paulo visando a manutenção de fatores de qualidade. Frutos do camu-camu foram submeti
Publicado em: 2007