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dc.contributor.author | Hernández Carrión, María | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.date.accessioned | 2016-09-13T06:51:02Z | |
dc.date.available | 2016-09-13T06:51:02Z | |
dc.date.issued | 2015-01 | |
dc.identifier.issn | 1082-0132 | |
dc.identifier.uri | http://hdl.handle.net/10251/69301 | |
dc.description.abstract | This article focuses on the location and content of some bioactive compounds in three different California sweet pepper types (red, green and yellow). The location was studied using different microscopic techniques, such as scanning electron microscopy at low temperatures (cryo-SEM) and light microscopy. Several physicochemical properties of the samples (carotenoid content, total soluble phenol content, antioxidant activity, dietary fibre content, total soluble solids content, pH and textural properties) were also examined. The degree of compaction and structuring of the cell wall was found to be indirectly related to solute transport at the cellular level and directly related to total dietary fibre content. The three types of pepper displayed formation and accumulation of phenolic aggregates and an active circulation of solutes. Yellow pepper tissue had the most labile cell walls and the highest transport of solutes. Red peppers could be suitable for obtaining extracts rich in carotenoid compounds, yellow peppers for obtaining phenolic compounds with a high antioxidant activity and green peppers for extracts with high dietary fibre content. | es_ES |
dc.description.sponsorship | The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02-02) and to the Universitat Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez Carrion. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Sage | es_ES |
dc.relation.ispartof | Food Science and Technology International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject | Sweet pepper | es_ES |
dc.subject | Carotenoids | es_ES |
dc.subject | Dietary fibre | es_ES |
dc.subject | Phenolic compounds | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1177/1082013213501167 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Hernández Carrión, M.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2015). Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types. Food Science and Technology International. 21(1):3-13. https://doi.org/10.1177/1082013213501167 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1177/1082013213501167 | es_ES |
dc.description.upvformatpinicio | 3 | es_ES |
dc.description.upvformatpfin | 13 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 21 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.senia | 253083 | es_ES |
dc.identifier.eissn | 1532-1738 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |