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Abstract:

Texture and color are major quality attributes of plant-based foods. Texture lies in a "mechanical unit" whose components are cell wall, cellular membrane or plasmalemma and middle lamella. Color lies in the presence of pigments compartmentalized into the cells, which selectively absorb certain wavelengths of light while reflecting others. The application of different stress factors for food preservation purposes can alter enzymatic activity and can affect texture and color, compromising consumer acceptability of resultant food products. In this chapter, the effect on the activity of some enzymes, textural behavior and color changes, of the osmotic treatment of cucumber (Cucumis sativus L.) and butternut (Cucurbita moschata, Duch. ex. Poiret) or of the gamma irradiation of red beet (Beta vulgaris L. var. conditiva) or of the blanching of kiwifruit (Actinidia deliciosa, A. Chev.), is analyzed. © 2011 by Nova Science Publishers, Inc. All rights reserved.

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Documento: Parte de libro
Título:Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
Autor:Gerschenson, L.N.; Rojas, A.M.; Pla, M.F.E.; Latorre, M.E.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria,Intendente Güiraldes 2620 (1428), Ciudad Autonoma de, Argentina
National Scientific and Technical Research Council of Argentina (CONICET), Argentina
CONICET, Argentina
Año:2011
Página de inicio:341
Página de fin:359
Título revista:Focus on Food Engineering
Título revista abreviado:Focus on Food Eng.
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson

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Citas:

---------- APA ----------
Gerschenson, L.N., Rojas, A.M., Pla, M.F.E. & Latorre, M.E. (2011) . Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues. Focus on Food Engineering, 341-359.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson [ ]
---------- CHICAGO ----------
Gerschenson, L.N., Rojas, A.M., Pla, M.F.E., Latorre, M.E. "Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues" . Focus on Food Engineering (2011) : 341-359.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson [ ]
---------- MLA ----------
Gerschenson, L.N., Rojas, A.M., Pla, M.F.E., Latorre, M.E. "Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues" . Focus on Food Engineering, 2011, pp. 341-359.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson [ ]
---------- VANCOUVER ----------
Gerschenson, L.N., Rojas, A.M., Pla, M.F.E., Latorre, M.E. Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues. Focus on Food Eng. 2011:341-359.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson [ ]