Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)

dc.creatorViña, Sonia Zulma
dc.creatorChaves, Alicia Raquel
dc.date.accessioned2022-05-30T13:37:06Z
dc.date.accessioned2022-10-14T23:08:11Z
dc.date.available2022-05-30T13:37:06Z
dc.date.available2022-10-14T23:08:11Z
dc.date.created2022-05-30T13:37:06Z
dc.date.issued2007-12
dc.identifierViña, Sonia Zulma; Chaves, Alicia Raquel; Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 1; 12-2007; 44-51
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/11336/158469
dc.identifier1365-2621
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4317591
dc.description.abstractThis work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficial
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01380.x
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2006.01380.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectAPIUM GRAVEOLENS L.
dc.subjectCONTROLLED STRESS
dc.subjectFRESH CUT VEGETABLES
dc.titleEffect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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