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

Studies were undertaken on colour CIE L*a*b* values, vitamin C (ascorbic acid) and drip loss alterations of frozen broccoli (Brassica oleracea L. ssp. Italica) stored at isothermal ( 7, 15, and 25 C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from 30...

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Detalhes bibliográficos
Autor principal: Gonçalves, Elsa M. (author)
Outros Autores: Abreu, Marta (author), Brandão, Teresa R. S. (author), Silva, Cristina L.M. (author)
Formato: article
Idioma:eng
Publicado em: 2012
Assuntos:
Broccoli
Freezing
Storage
Quality
Storage life
Modelling
Brocoli
Surgélation
Entreposage
Qualité
Durée de conservation
Modélisation
Texto completo:http://hdl.handle.net/10400.14/7485
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7485

Texto Completo

http://hdl.handle.net/10400.14/7485

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