Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
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چکیده
منابع مشابه
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
متن کاملEffect of heat and thermosonication treatments on watercress min C degradation kinetics (Nasturtium officinale) vita
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
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Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promote...
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The objective of this study was to examine the in vitro and in vivo antioxidative properties of aqueous and ethanolic extracts of the leaf of Nasturtium officinale R. Br. (watercress). Extracts were evaluated for total antioxidant activity by ferric thiocyanate method, total reducing power by potassium ferricyanide reduction method, 1,1-diphenyl-2-picrylhydrazyl (DPPH*) radical scavenging activ...
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* Corresponding author. Tel.: +351 22 5580058; fax E-mail addresses: [email protected] (R.M.S. Cruz), m [email protected] (C.L.M. Silva). t of temperature abuses on the colour and vitamin C conturtium officinale R. Br.). c (AA) and dehydroascorbic (DHAA) acids, and colour, evaluated along a plan of temperature abuses, based on e period. A comparison between the hue angle and AA kinetic parameters ...
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ژورنال
عنوان ژورنال: Innovative Food Science & Emerging Technologies
سال: 2008
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2007.10.005