Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefo...

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Bibliographic Details
Main Author: Cruz, Rui M.S. (author)
Other Authors: Vieira, Margarida C. (author), Silva, Cristina L.M. (author)
Format: article
Language:eng
Published: 2010
Subjects:
Watercress (Nasturtium officinale);
Heat blanching
Thermosonication
Colour changes
Chlorophylls
Kinetics modelling
Online Access:http://hdl.handle.net/10400.14/2837
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2837

Internet

http://hdl.handle.net/10400.14/2837

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