CONTROL DEL PARDEAMIENTO ENZIMATICO PDF

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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This is due to low oxygen concentration inside the package.

Pardeamiento – Wikipedia, la enciclopedia libre

Keeping in mind the inerest of contributing to the solution of the commercialization of healthy and minimally transformed fruits, this research work appears pardemiento 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 the obtainment of natural conservants from this native plant.

Arteaga G, Diana M. Journal of Engineering and Technology;Vol. 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.

Lookup the document at: The use of intact polyethylene bags was the best method of packaging in reducing banana crown browning compared with perforated and no bags. 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 of chronic and degenerative diseases.

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The treatments of chemicals and packaging methods were arranged in a split split plot design with four replications. Control of crown browning in banana Musa sp. Faculty of Agricultural Sciences.

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 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.

To determine the effectiveness of chemicals, dehanding methods, storage temperature, and packaging material on the control of browning of banana crown.

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 study, particularly, starts with a physical-chemical characterization of the peel, the seed and the pulp of the carob. The objective was to evaluate the antioxidant capacity of carob Hymenaea courbaril Linneaus on fruits susceptible to enzymatic browning.

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Control of crown browning in banana (Musa sp.)

Please use this identifier to cite or link to this item: A new enzimatlco of antioxidants to control enzymatic browning: 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.

Show full item record. The results showed that temperature had significant effects on browning of banana crown. 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 their 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.

University of Gezira, Wad Medani Sudan.