Now showing items 1-5 of 5
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(International Journal of Gastronomy and Food Science, 2018-05-29)
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source ...
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 - Food Science and Technology, 2018-05-04)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment ...
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
(Food and Bioprocess Technology, 2018-12-03)
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ...
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Scientia Horticulturae, 2019-01-30)
Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation ...
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
(Food Science and Technology International, 2019-12-23)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. ...