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dc.contributor.author | Carranza Concha, José | es_ES |
dc.contributor.author | Camacho Vidal, Mª Mar | es_ES |
dc.contributor.author | Martínez Navarrete, Nuria | es_ES |
dc.date.accessioned | 2017-01-31T12:02:12Z | |
dc.date.available | 2017-01-31T12:02:12Z | |
dc.date.issued | 2012-02 | |
dc.identifier.issn | 0145-8892 | |
dc.identifier.uri | http://hdl.handle.net/10251/77481 | |
dc.description.abstract | This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color and mechanical properties. To test the effectiveness of these blanching treatments, enzymatic residual activity was measured for polyphenol oxidase, peroxidase and pectinmethylesterase. Both blanching treatments reduced enzyme activity in the grapes, especially polyphenol oxidase (99%). Blanching treatments also caused significant decrease in tartaric acid (TA) also as in color and mechanical changes, more marked in conventional-treated samples. As for the effect of storage, microwave treatment supposed a greater stability of TA and total phenols than conventional one, also as a greater antioxidant activity of grapes. From this point of view, microwave treatment of samples immersed in water can be proposed as a good alternative to conventional heating in boiling water for grapes blanching. © 2011 Wiley Periodicals, Inc. | es_ES |
dc.description.sponsorship | The authors thank the Ministerio de Educacion y Ciencia, the Fondo Europeo de Desarrollo Regional and the Conselleria de Educacion y Ciencia for the financial support given throughout the Projects (AGL 2005-05994 and GV04A-394 AGL 2005-05994). The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Wiley | es_ES |
dc.relation.ispartof | Journal of Food Processing and Preservation | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Antioxidant activities | es_ES |
dc.subject | Boiling water | es_ES |
dc.subject | Conventional heating | es_ES |
dc.subject | Microwave treatment | es_ES |
dc.subject | Pectin methylesterase | es_ES |
dc.subject | Polyphenol oxidase | es_ES |
dc.subject | Residual activity | es_ES |
dc.subject | Tartaric acids | es_ES |
dc.subject | Total phenols | es_ES |
dc.subject | Vitis vinifera | es_ES |
dc.subject | Enzyme activity | es_ES |
dc.subject | Fruits | es_ES |
dc.subject | Mechanical properties | es_ES |
dc.subject | Microwave heating | es_ES |
dc.subject | Phenols | es_ES |
dc.subject | Trace elements | es_ES |
dc.subject | Blanching | es_ES |
dc.subject | Vitaceae | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1111/j.1745-4549.2011.00546.x | |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GV04A%2F394/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/ | es_ES |
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 | Carranza Concha, J.; Camacho Vidal, MM.; Martínez Navarrete, N. (2012). EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP. Journal of Food Processing and Preservation. 36(1):11-20. https://doi.org/10.1111/j.1745-4549.2011.00546.x | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1111/j.1745-4549.2011.00546.x | es_ES |
dc.description.upvformatpinicio | 11 | es_ES |
dc.description.upvformatpfin | 20 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 36 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.senia | 216628 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |