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Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

dc.contributor.authorSilva, Tissiane Mayara da
dc.contributor.authorArgandoña, Eliana Janet Sanjinez
dc.contributor.authorMadrona, Grasiele Scaramal
dc.contributor.authorMoraes, Izabel Cristina Freitas
dc.contributor.authorHaminiuk, Charles Windson Isidoro
dc.contributor.authorBranco, Ivanise Guilherme [UNESP]
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.contributor.institutionUniversidade Federal de Dourados
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Tecnológica Federal do Paraná
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:22:04Z
dc.date.available2014-05-20T13:22:04Z
dc.date.issued2012-10-01
dc.description.abstractThe objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.en
dc.description.affiliationUniversidade Estadual de Maringá (UEM)
dc.description.affiliationUniversidade Federal de Dourados
dc.description.affiliationUniversidade de São Paulo
dc.description.affiliationUniversidade Tecnológica Federal do Paraná
dc.description.affiliationUniversidade Estadual Paulista
dc.description.affiliationUnespUniversidade Estadual Paulista
dc.format.extent763-769
dc.identifierhttp://dx.doi.org/10.1590/S1516-89132012000500016
dc.identifier.citationBrazilian Archives of Biology and Technology. Brazilian Archives of Biology and Technology, v. 55, n. 5, p. 763-769, 2012.
dc.identifier.doi10.1590/S1516-89132012000500016
dc.identifier.fileS1516-89132012000500016.pdf
dc.identifier.issn1516-8913
dc.identifier.lattes7453441092375077
dc.identifier.scieloS1516-89132012000500016
dc.identifier.urihttp://hdl.handle.net/11449/6440
dc.identifier.wosWOS:000309719800016
dc.language.isoeng
dc.publisherBrazilian Archives of Biology and Technology
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.ispartofjcr0.676
dc.relation.ispartofsjr0,281
dc.rights.accessRightsAcesso abertopt
dc.sourceSciELO
dc.subjectCapsicum chinenseen
dc.subjectascorbic aciden
dc.subjectosmotic dehydrationen
dc.subjectdryingen
dc.titleInfluence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)en
dc.typeArtigopt
dcterms.licensehttp://www.scielo.br/revistas/babt/paboutj.htm
dspace.entity.typePublication
relation.isDepartmentOfPublication4a016e93-a452-4c24-b800-ecc2ea22a1fd
relation.isDepartmentOfPublication.latestForDiscovery4a016e93-a452-4c24-b800-ecc2ea22a1fd
relation.isOrgUnitOfPublicationc3f68528-5ea8-4b32-a9f4-3cfbd4bba64d
relation.isOrgUnitOfPublication.latestForDiscoveryc3f68528-5ea8-4b32-a9f4-3cfbd4bba64d
unesp.author.lattes7453441092375077
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências e Letras, Assispt
unesp.departmentCiências Biológicas - FCLASpt

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