Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30170
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dc.creatorGuimarães, Isabela Costa-
dc.creatorReis, Kelen Cristina dos-
dc.creatorMenezes, Evandro Galvão Tavares-
dc.creatorBorges, Paulo Rogério Siriano-
dc.creatorRodrigues, Ariel Costa-
dc.creatorLeal, Renato-
dc.creatorHernandes, Thais-
dc.creatorCarvalho, Elisângela Helena Nunes de-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2018-08-24T19:07:32Z-
dc.date.available2018-08-24T19:07:32Z-
dc.date.issued2016-
dc.identifier.citationGUIMARÃES, I. C. et al. Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. International Journal of Food Sciences and Nutrition, [S. l.], v. 67, n. 2, p. 141-152, 2016.pt_BR
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.3109/09637486.2015.1137890?journalCode=iijf20pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/30170-
dc.description.abstractThis work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Sciences and Nutritionpt_BR
dc.subjectFresh-cut carrots - Packagingpt_BR
dc.subjectDaucus carotapt_BR
dc.subjectEdible filmpt_BR
dc.subjectNanotechnologypt_BR
dc.subjectCenouras minimamente processadas - Embalagempt_BR
dc.subjectFilme comestívelpt_BR
dc.subjectNanotecnologiapt_BR
dc.titleCombined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrotspt_BR
dc.typeArtigopt_BR
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