El control del pardeamiento enzimático ha sido siempre un reto para la industria alimentaria. Además, el. Título: Nueva fuente de antioxidantes para el control de pardeamiento enzimático: una alternativa para la reducción de pérdidas en poscosecha de frutas. La diferencia de color (∆E) se calculó tomando como base el control al día cero. La evaluación .. indicar evidencia del pardeamiento enzimático. La diferencia.
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Faculty of Agricultural Sciences. This is due to low oxygen concentration inside the package.
Lookup the document at: The study, particularly, starts with a physical-chemical characterization of the peel, the seed and the pulp of the carob. Fresh fruits and vegetables have had an increase of their demand during the last decade, because there is evidence of the correlation bewteen their consumption and lower risks enzimarico chronic and degenerative diseases.
Journal of Engineering and Technology;Vol.
Pardeamiento enzimático en alimentos by Yuly Garcilazo on Prezi
To determine the effectiveness of chemicals, dehanding methods, storage temperature, and packaging material on the control of browning of banana deel. The use of intact polyethylene bags was the best method of packaging in reducing banana crown browning compared with perforated and no bags. Bidila JSPUI Bidila preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets Learn More.
Dehanding methods were dehanding by separation under water, dehanding by separation in air, cutting by knife under water, and cutting by knife in air.
The dehanding method treatments were arranged in a split plot design with four replications. Then, the content of phenols and their antioxidant capacity are analyzed by the use of the Oxygen Radical Absorbance Capacity —ORAC— method in order to, finally, study enzmiatico application on apples and bananas as reference fruits that suffer from enzymatic browning, by analyzing the browning rates and the change of the normal color.
Keeping in mind the inerest of contributing to the solution of the commercialization of healthy and minimally transformed fruits, this research work appears to study the anioxidant properties of the peel, the seed and the pulp of the carob and its application on fruits susceptible to such reactions, as the third phase of a research work about parxeamiento obtainment of natural conservants from this native plant.
Show full item record. Control of crown wnzimatico in banana Musa sp. The results showed that the best chemical in reducing browning was thiourea and aluminum potassium sulfate, because they were sulfur-containing compunds, which were reported to reduce browing.
The results showed that temperature had significant effects on browning of banana crown. Please use this identifier to cite or link to this item: University of Gezira, Wad Medani Sudan. A new source of antioxidants to control enzymatic browning: Dehanding by separation under water, dehanding by separation in air, and cutting by knife under water were similar and better than cutting by knife in air which gave the worst results due to the availability of oxygen and abundant phenolic compounds as a result of cutting.
Control of crown browning in banana (Musa sp.) 
Arteaga G, Diana M. On the other hand, there is a constant deterioration suffered by fresh fruits and vegetables due to changes, reactions or decomposition that degrade their color, texture and taste.
The treatments of chemicals and packaging methods were arranged in a split split plot design with four replications. The objective was to evaluate the antioxidant capacity of carob Hymenaea courbaril Linneaus on fruits susceptible to enzymatic browning.
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