The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I
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چکیده
منابع مشابه
Investigation of antioxidant properties of Nasturtium officinale (watercress) leaf extracts.
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...
متن کاملEffect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)
* 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 ...
متن کاملEffect 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 کاملWatercress (Nasturtium officinale R. Br.) Minimally Processed: Effect of Storage Temperature and Different Films of Packaging
Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. Treatments were: packed with plain film (PD961EZ, 31m...
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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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2009
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2009.05.013