Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers

2009 ◽  
Vol 44 (9) ◽  
pp. 1793-1801 ◽  
Author(s):  
Sonia C. Sgroppo ◽  
María V. Pereyra
Keyword(s):  
Heat Treatment ◽  
Mild Heat ◽  
Bell Peppers ◽  
Fresh Cut ◽  
Related Compounds

scholarly journals Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 339-345 ◽  
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Joan Simó ◽  
Ingrid Aguiló-Aguayo
Keyword(s):  
Heat Treatment ◽  
Allium Cepa ◽  
Peroxyacetic Acid ◽  
Mild Heat ◽  
Allium Cepa L ◽  
Natural Microflora ◽  
Fresh Cut

Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 104-112 ◽  
Author(s):  
Lihua Zhang ◽  
Shunfeng Li ◽  
Anjian Wang ◽  
Jing Li ◽  
Wei Zong
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Agaricus Bisporus ◽  
Mild Heat ◽  
Fresh Cut

Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Celine Vanden Abeele ◽  
Katleen Raes ◽  
Imca Sampers
Keyword(s):  
Heat Treatment ◽  
Mild Heat ◽  
Iceberg Lettuce ◽  
Fresh Cut

Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment

2008 ◽  
Vol 123 (3) ◽  
pp. 262-268 ◽  
Author(s):  
Mieke Uyttendaele ◽  
Andreja Rajkovic ◽  
Nancy Van Houteghem ◽  
Nico Boon ◽  
Olivier Thas ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Mild Heat ◽  
Multi Method Approach ◽  
Method Approach

scholarly journals Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A

2000 ◽  
Vol 89 (2) ◽  
pp. 296-301 ◽  
Author(s):  
A.K. Karatzas ◽  
M.H.J. Bennik ◽  
E.J. Smid ◽  
E.P.W. Kets
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Mild Heat ◽  
Combined Action

scholarly journals EFFECT OF CHEMICAL AND THERMAL TREATMENTS ON INHIBITION OF PEROXIDASE ACTIVITIE OF PURPLE SKIN EGGPLANT (SOLANUMMELONGENA L.)

2021 ◽  
Vol 9 (04) ◽  
pp. 304-313
Author(s):  
Jocelyn Constant Yapi ◽  
◽  
Jean Bedel Fagbohoun ◽  
Zranseu Ange Benedicte Deffan ◽  
Elvis Gbocho Serge Ekissi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Thermal Inactivation ◽  
Solanum Melongena ◽  
Thermal Treatments ◽  
Optimal Temperature ◽  
Spectrophotometric Methods ◽  
Acid Effect ◽  
Fresh Cut ◽  
D Values ◽  
Increasing Temperature

Peroxidase (POD) associated with the browning of fresh-cut fruits and vegetableswas extracted from purple skin eggplant(Solanum melongena L.) and characterised using reliable spectrophotometric methods. Maximal POD activity was found at 35 °C and pH 6.0 with guaiacol as the substrate. The enzyme was stable at his optimal temperature (35 °C) and hisat pH stability was in the range of 5.6 - 6.6.Peroxidase retained its full activity in the presence of ion K+, Cu2+, Na+, Pb2+ and Ba2+ but were inhibited strongly by the ion Fe2+ and Mg2+ and the reducing agents as sodium thiosulfateand ascorbic acid. Effect of heattreatment on eggplant peroxidase showed that D-values decreased with increasing temperature, indicating faster peroxidase inactivation at higher temperatures.At 60 °C, the D-values ranged from 20.42 to 54.24 min. Hence, heat treatment at 60 °C for 30 min reduced browning of eggplant fruit.These data can be used to predict prevention of browning in the purple skin eggplantby thermal inactivation and the use of chimical agents onthe enzyme.

Sign in / Sign up

Export Citation Format

Share Document