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| 14. |  | RAMIRO, D. A.; TOMA-BRAGHINI, M.; PETITOT, A. -S.; MALUF, M. P.; FERNANDEZ, D. Use of leaf-disk technique for gene expression analysis of the coffee responses to Hemileia vastatrix Infection. In:INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 21., 2006, Montpellier, France. Table of contents... Montpellier, France: Association for Science and Information on Coffee, 2007. 1 CD-ROM.| Biblioteca(s): Embrapa Café. |
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Registro Completo
|
Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
01/03/2022 |
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Data da última atualização: |
01/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, L. L.; SANCHEZ, B. A. O.; CELESTINO, I. C.; CELESTINO, S. M. C.; ALENCAR, E. R.; COSTA, A. M. |
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Afiliação: |
LÍVIA DE LACERDA DE OLIVEIRA; BEATRIZ ALEJANDRA ORTEGA SANCHEZ; ISADORA COSTA CELESTINO; SONIA MARIA COSTA CELESTINO, CPAC; ERNANDES RODRIGUES DE ALENCAR; ANA MARIA COSTA, CPAC. |
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Título: |
Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
LWT: Food Science and Technology, n. 159, 2022. |
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Páginas: |
8 p. |
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DOI: |
https://doi.org/10.1016/j.lwt.2022.113202 |
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Idioma: |
Inglês |
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Conteúdo: |
We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 ◦C/20 s and stored at 25, 35, and 45 ◦C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 ◦C, 35 ◦C, and 45 ◦C, respectively. The estimated shelf-life values at 5 and -15 ◦C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance. |
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Palavras-Chave: |
Armazenagem; Cinética de reação; Validade. |
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Thesagro: |
Maracujá; Passifloraceae; Pasteurização. |
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Thesaurus NAL: |
Passion fruits; Pasteurization; Reaction kinetics; Storage. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232046/1/Sonia-Shelf-life-and-retention-of-bioactive-compounds.pdf
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|
Marc: |
LEADER 01812naa a2200325 a 4500
001 2140447
005 2022-03-01
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2022.113202$2DOI
100 1 $aOLIVEIRA, L. L.
245 $aShelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah.$h[electronic resource]
260 $c2022
300 $a8 p.
520 $aWe estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 ◦C/20 s and stored at 25, 35, and 45 ◦C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 ◦C, 35 ◦C, and 45 ◦C, respectively. The estimated shelf-life values at 5 and -15 ◦C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.
650 $aPassion fruits
650 $aPasteurization
650 $aReaction kinetics
650 $aStorage
650 $aMaracujá
650 $aPassifloraceae
650 $aPasteurização
653 $aArmazenagem
653 $aCinética de reação
653 $aValidade
700 1 $aSANCHEZ, B. A. O.
700 1 $aCELESTINO, I. C.
700 1 $aCELESTINO, S. M. C.
700 1 $aALENCAR, E. R.
700 1 $aCOSTA, A. M.
773 $tLWT: Food Science and Technology$gn. 159, 2022.
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