Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/28435
Title: Conceitos e métodos de controle do escurecimento enzimático no processamento mínimo de frutas e hortaliças
Keywords: Processamento mínimo de vegetais
Escurecimento enzimático
Minimal processing of vegetables
Enzymatic browning
Issue Date: Jan-2009
Publisher: Universidade Federal do Paraná
Citation: SILVA, M. V. de; ROSA, C. I. L. F.; VILAS BOAS, E. V. de B. Conceitos e métodos de controle do escurecimento enzimático no processamento mínimo de frutas e hortaliças. Boletim do Centro de Pesquisa de Processamento de Alimentos, Curitiba v. 27, n. 1, p. 83-96 jan./jun. 2009.
Abstract: This literature review aimed to address the control of enzymatic browning of minimally processed fruits and vegetables. The action of the enzymes polyphenoloxidase and peroxidase, the role of phenolic substrates, and the nutritional and sensory changes resulting from this action were treated in this article, as well as methods of control for the minimum processing of vegetables. The studies showed that the PPO and POD adversely affect the color of minimally processed products and also may reduce its nutritional value. The most efficient way to control this problem is the combination of physical and chemical methods, by avoiding the use of individual treatments more severe which could harm the appearance and texture of vegetables. Technological advances in post-harvest conservation and the growing demand for minimally processed vegetables are essential to stimulate applied research for the control of enzymatic browning which may result in lower losses in the market.
URI: http://revistas.ufpr.br/alimentos/article/view/14955
http://repositorio.ufla.br/jspui/handle/1/28435
Appears in Collections:DCA - Artigos publicados em periódicos

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