Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues

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 ce...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Gerschenson, Lía Noemí, Rojas, Ana María Luisa, de Escalada Pla, Marina Francisca, Latorre, María Emilia
Publicado: 2011
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson
http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_97816120_v_n_p341_Gerschenson
record_format dspace
spelling paper:paper_97816120_v_n_p341_Gerschenson2023-06-08T16:38:16Z Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues Gerschenson, Lía Noemí Rojas, Ana María Luisa de Escalada Pla, Marina Francisca Latorre, María Emilia 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. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pla, M.F.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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.
author Gerschenson, Lía Noemí
Rojas, Ana María Luisa
de Escalada Pla, Marina Francisca
Latorre, María Emilia
spellingShingle Gerschenson, Lía Noemí
Rojas, Ana María Luisa
de Escalada Pla, Marina Francisca
Latorre, María Emilia
Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
author_facet Gerschenson, Lía Noemí
Rojas, Ana María Luisa
de Escalada Pla, Marina Francisca
Latorre, María Emilia
author_sort Gerschenson, Lía Noemí
title Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_short Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_full Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_fullStr Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_full_unstemmed Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_sort effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p341_Gerschenson
http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
work_keys_str_mv AT gerschensonlianoemi effectofdifferentfoodpreservationtreatmentsonenzymeactivitymechanicalbehaviorandorcolorofvegetaltissues
AT rojasanamarialuisa effectofdifferentfoodpreservationtreatmentsonenzymeactivitymechanicalbehaviorandorcolorofvegetaltissues
AT deescaladaplamarinafrancisca effectofdifferentfoodpreservationtreatmentsonenzymeactivitymechanicalbehaviorandorcolorofvegetaltissues
AT latorremariaemilia effectofdifferentfoodpreservationtreatmentsonenzymeactivitymechanicalbehaviorandorcolorofvegetaltissues
_version_ 1768545395645874176

Ejemplares similares