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Functional foods enriched in Aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables

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Functional foods enriched in Aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables

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dc.contributor.author Sanzana Ramos, Sigrid Ximena es_ES
dc.contributor.author Gras Romero, María Luisa es_ES
dc.contributor.author Vidal Brotons, Daniel José es_ES
dc.contributor.editor 11th International Congress on Engineering and Food (ICEF 11) es_ES
dc.date.accessioned 2016-11-15T09:20:58Z
dc.date.available 2016-11-15T09:20:58Z
dc.date.issued 2011
dc.identifier.issn 2211-601X
dc.identifier.uri http://hdl.handle.net/10251/74011
dc.description.abstract [EN] This work is part of a study on the process of production of vegetables enriched in Aloe vera using the vacuum impregnation (VI) technique. The objectives of this work were: (i) to analyze the effects of VI with Aloe vera on some quality parameters of vegetables: water activity, water content, soluble solids content, real and apparent densities, and pH; (ii) to analyze the effects of the presence of Aloe vera in VI solutions and temperature on the respiration rates (carbon dioxide production and oxygen consumption) and the respiration quotient of some vegetables (endive, cauliflower, broccoli and carrots). VI made it possible to incorporate up to 7 g of Aloe vera in 100 g (dry matter) of broccoli, about 4 g in cauliflower and endive, and about 3 g in carrot. In almost all cases, respiration rate values were higher at 20ºC than at 5ºC. For vegetables submitted to VI using an isotonic sucrose solution, and in comparison with fresh samples, respiration rates at 5ºC were higher for broccoli, endive and carrot, but lower for cauliflower. At 20ºC, they were higher in the case of broccoli, endive and cauliflower, but lower for carrots. As compared with fresh samples, and at 5ºC, respiration rates were lower for all vegetables impregnated using a solution with 30 g/L of Aloe vera powder; at 20ºC, they were lower for cauliflower, but higher for broccoli, endive and carrots. The presence of Aloe vera in sufficient concentration seemed to compensate the metabolic stress caused by the application of vacuum. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Procedia Food Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Functional foods es_ES
dc.subject Vacuum impregnation es_ES
dc.subject Aloe vera es_ES
dc.subject Vegetables es_ES
dc.subject Endive es_ES
dc.subject Cauliflower es_ES
dc.subject Broccoli es_ES
dc.subject Carrot es_ES
dc.subject Physicochemical properties es_ES
dc.subject Respiration data es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Functional foods enriched in Aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.profoo.2011.09.226
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Sanzana Ramos, SX.; Gras Romero, ML.; Vidal Brotons, DJ. (2011). Functional foods enriched in Aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables. Procedia Food Science. 1:1528-1533. doi:10.1016/j.profoo.2011.09.226 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 11th International Congress on Engineering and Food (ICEF) es_ES
dc.relation.conferencedate MAY 22-26, 2011 es_ES
dc.relation.conferenceplace Athens, GREECE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.profoo.2011.09.227 es_ES
dc.description.upvformatpinicio 1528 es_ES
dc.description.upvformatpfin 1533 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 1 es_ES
dc.relation.senia 207833 es_ES


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