1. Digitum: Repositorio Institucional de la Universidad de Murcia
  2. Investigación
  3. Departamentos de la UM
  4. Tecnología de Alimentos, Nutrición y Bromatología
  5. Artículos: Tecnología de Alimentos, Nutrición y Bromatología
Por favor, use este identificador para citar o enlazar este ítem: https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B

Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorMurcia Tomás, María Antonia-
dc.contributor.authorLópez Ayerra, B-
dc.contributor.authorMartiínez-Tomé, Madgalena-
dc.contributor.authorVera, Ana María-
dc.contributor.authorGarcía Carmona, Francisco-
dc.contributor.otherFacultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología-
dc.date.accessioned2024-09-12T07:37:00Z-
dc.date.available2024-09-12T07:37:00Z-
dc.date.issued2000-08-16-
dc.identifier.citationJournal of the Science of Food and Agriculture, 2000, Vol. 80, N. 13, pp. 1882-1886es
dc.identifier.issnPrint: 0022-5142-
dc.identifier.issnElectronic: 1097-0010-
dc.identifier.urihttp://hdl.handle.net/10201/143904-
dc.description© 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-
dc.description.abstractThe 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.es
dc.formatapplication/pdfes
dc.format.extent5es
dc.languageenges
dc.publisherWiley-
dc.relationFundación Séneca, Consejería de Cultura y Educacion, Murcia, Spain (00263/CV/97).es
dc.rightsinfo:eu-repo/semantics/embargoedAccesses
dc.subjectBroccolies
dc.subjectAscorbic acid-
dc.subjectPeroxidase-
dc.subjectBlanched frozen canned-
dc.titleEvolution of ascorbic acid and peroxidase during industrial processing of broccolies
dc.typeinfo:eu-repo/semantics/articlees
dc.relation.publisherversionhttps://scijournals.onlinelibrary.wiley.com/doi/10.1002/1097-0010%28200010%2980%3A13%3C1882%3A%3AAID-JSFA729%3E3.0.CO%3B2-B-
dc.embargo.termsSI-
dc.identifier.doihttps://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

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Brocoli.pdf83,76 kBAdobe PDFVista previa
Visualizar/Abrir    Solicitar una copia
Mostrar el registro sencillo del ítem Mostrar el registro PREMIS del ítem  Estadísticas


Los ítems de Digitum están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.