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 thetemperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefor...

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Bibliographic Details
Main Author: Cruz, R. M. S. (author)
Other Authors: Vieira, M. M. C. (author), Silva, C. L. M. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Watercress (Nasturtium officinale)
Heat blanching
Thermosonication
Colour changes
Chlorophylls
Kinetics modelling
Online Access:http://hdl.handle.net/10400.1/2718
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/2718

Internet

http://hdl.handle.net/10400.1/2718

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