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Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition

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Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition

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dc.contributor.author Junqueira, João Renato es_ES
dc.contributor.author Corrêa, Jefferson es_ES
dc.contributor.author Mendonça, Kamilla es_ES
dc.contributor.author Mello-Júnior, Ronaldo Elias es_ES
dc.contributor.author Carvalho, Lucas es_ES
dc.date.accessioned 2019-02-21T08:24:43Z
dc.date.available 2019-02-21T08:24:43Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117042
dc.description.abstract [EN] The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure. es_ES
dc.description.sponsorship The authors gratefully acknowledge CAPES (Coordination for the Improvement of Higher Education Personnel), CNPq (National Council for Scientific and Technological Development) and FAPEMIG (State of Minas Gerais Research Foundation). es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Pulsed vacuum osmotic dehydration es_ES
dc.subject Chlorogenic acid es_ES
dc.subject Catechins es_ES
dc.title Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7787
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Junqueira, JR.; Corrêa, J.; Mendonça, K.; Mello-Júnior, RE.; Carvalho, L. (2018). Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1807-1814. https://doi.org/10.4995/IDS2018.2018.7787 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7787 es_ES
dc.description.upvformatpinicio 1807 es_ES
dc.description.upvformatpfin 1814 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7787 es_ES
dc.contributor.funder Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior, Brasil
dc.contributor.funder Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de Minas Gerais


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