Publicação

Effect of conventional heat and thermosonication treatments on broccoli (Brassica oleracea L.) total phenolic content

Detalhes bibliográficos
Autores principais:	Gonçalves, Elsa M.
Outros Autores:	Alegria, C.; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L. M.
Assunto:	Broccoli Thermosonication Phenolic content Kinetics
Ano:	2005
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade Católica Portuguesa
Idioma:	inglês
Origem:	Veritati - Repositório Institucional da Universidade Católica Portuguesa

Registos relacionados

Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching
por: Gonçalves, Elsa M.
Publicado em: (2009)

Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)
por: Gonçalves, E. M.
Publicado em: (2005)

Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content
por: Gonçalves, Elsa M.
Publicado em: (2005)

Modelling peroxidase inactivation kinetics in broccoli (Brassica oleracea L.) and pumpkin (Cucurbita maxima L.) using blanching and thermosonication
por: Gonçalves, Elsa M.
Publicado em: (2005)

Modelling of the rehydration process of dried broccoli (brassica oleracea l. var. italica) stems
por: Erdem, Irem
Publicado em: (2020)

The influence of the broccoli (Brassica oleracea var. itálica)fill weigth on postharvest quality
por: Carvalho,Paulo de Tarso
Publicado em: (2004)

Myrosinase stability in broccoli (Brassica oleracea var. italica). Influence of temperature and water activity
por: Castelo-Branco, João Diogo Cristovão Pinto
Publicado em: (2010)

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
por: Cruz, Rui M. S.
Publicado em: (2008)

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
por: Cruz, R. M. S.
Publicado em: (2008)

Quality changes of frozen broccoli stored at different temperatures
por: Gonçalves, Elsa M.
Publicado em: (2007)

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
por: Cruz, Rui M.S.
Publicado em: (2007)

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
por: Cruz, R. M. S.
Publicado em: (2007)

Determination and Evaluation Employing Multivariate Analysis of the Mineral Composition of Broccoli (Brassica oleracea L. var. Italica)
por: Santos, Ana Maria Pinto dos
Publicado em: (2014)

Stabilization and valorisation of broccoli byproducts as ingredients, source of bioactive compounds, and biomaterials
por: Ferreira, Sónia dos Santos
Publicado em: (2020)

Enhancing the safety and quality of blueberry juice by thermosonication
por: Panaro, Eleonora
Publicado em: (2023)

Inactivation kinetics of Listeria innocua in thermosonicated kiwi juice
por: Bhutkar, Sharayu
Publicado em: (2021)

Inactivation kinetics of Listeria innocua in thermosonicated kiwi juice
por: Bhutkar, Sharayu
Publicado em: (2021)

Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation
por: Gonçalves, Elsa M.
Publicado em: (2019)

Application of ultrasound treatments in the processing and production of high-quality and safe-to-drink kiwi juice
por: Bhutkar, Sharayu
Publicado em: (2024)

Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions
por: Gonçalves, Elsa M.
Publicado em: (2011)

Influence and comparison of thermal, ultrasonic and thermosonic treatments on physicochemical quality of orange juice
por: Amir-Tahi, Akila
Publicado em: (2021)

Influence and comparison of thermal, ultrasonic and thermosonic treatments on physicochemical quality of orange juice
por: Amir-Tahi, Akila
Publicado em: (2021)

Impact of thermal blanching and thermosonication treatments on watercress (nasturtium officinale) quality : thermosonication process optimisation and microstructure evaluation
por: Cruz, Rui M. S.
Publicado em: (2011)

Thermal and non-thermal orange juice pasteurization: the impact of ultrasound, thermosonication and heat treatment on S. aureus kinetic inactivation behaviour
por: Amir-Tahi, Akila
Publicado em: (2021)

Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: optimization and validation
por: Pinheiro, Joaquina
Publicado em: (2019)

Assessment of thermosonication as postharvest treatment applied on whole tomato fruits: optimization and validation
por: Pinheiro, Joaquina
Publicado em: (2019)

Thermal and non-thermal orange juice pasteurization: the impact of ultrasound, thermosonication and heat treatment on S. aureus kinetic inactivation behaviour
por: Amir-Tahi, Akila
Publicado em: (2021)

Impact of thermosonication on kiwi juice quality
por: Silva, Cristina L. M.
Publicado em: (2022)

Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato
por: Pinheiro, Joaquina
Publicado em: (2016)

Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato
por: Pinheiro, Joaquina
Publicado em: (2016)

Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice
por: Tahi, Akila Amir
Publicado em: (2021)

Valorisation of broccoli by-products: technological, sensory and flavour properties of durum pasta fortified with broccoli leaf powder
por: Drabińska, Natalia
Publicado em: (2022)

Modelling peroxidase inactivation kinetics in broccoli (Brassica oleracea L.) and pumpkin (Cucurbita maxima L.) using blanching and thermosonication
por: Gonçalves, Elsa M.
Publicado em: (2005)

Genotypic variation of flavonols and antioxidant capacity in broccoli
por: Duan, Yongbo
Publicado em: (2021)

Anti toxic effect of broccoli extract on stannous dichloride toxicity
por: Cekic,Betul
Publicado em: (2012)

Produção de massa fresca enriquecida Com folhas de brócolis (Brassica oleracea italica)
por: Cemin, Rafaela Poletto
Publicado em: (2017)

Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
por: Evelyn
Publicado em: (2020)

Evaluation of the effect of cooking methods on vitamin C content in broccoli
por: Nunes, M.
Publicado em: (2019)

Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
por: Rocha, Ada MCN
Publicado em: (2002)

Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables
por: Alexandre, Elisabete M. C.
Publicado em: (2011)

Atividades financiadas

Não foram encontrados projetos financiados.