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https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
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| Título: | Evolution of ascorbic acid and peroxidase during industrial processing of broccoli |
| Fecha de publicación: | 16-ago-2000 |
| Editorial: | Wiley |
| Cita bibliográfica: | Journal of the Science of Food and Agriculture, 2000, Vol. 80, N. 13, pp. 1882-1886 |
| ISSN: | Print: 0022-5142 Electronic: 1097-0010 |
| Palabras clave: | Broccoli Ascorbic acid Peroxidase Blanched frozen canned |
| Resumen: | The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78g kg-1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55±0.56g kg-1 fresh weight in florets and 0.35±0.36g kg-1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18g kg-1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6mmolmin-1 per 100g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable. |
| Autor/es principal/es: | Murcia Tomás, María Antonia López Ayerra, B Martiínez-Tomé, Madgalena Vera, Ana María García Carmona, Francisco |
| Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
| Versión del editor: | https://scijournals.onlinelibrary.wiley.com/doi/10.1002/1097-0010%28200010%2980%3A13%3C1882%3A%3AAID-JSFA729%3E3.0.CO%3B2-B |
| URI: | http://hdl.handle.net/10201/143904 |
| DOI: | https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B |
| Tipo de documento: | info:eu-repo/semantics/article |
| Número páginas / Extensión: | 5 |
| Derechos: | info:eu-repo/semantics/embargoedAccess |
| Descripción: | © 2000 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture. To access the final edited and published work see https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B |
| Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Brocoli.pdf | 83,76 kB | Adobe PDF |  Visualizar/Abrir Solicitar una copia |
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