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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Rodrigo Aliaga, María Dolores es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-31T12:06:47Z
dc.date.available 2017-01-31T12:06:47Z
dc.date.issued 2013-07
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/77482
dc.description.abstract Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of kiwifruit puree peroxidase, polyphenoloxidase and pectinmethylesterase and also themaintenance of the antioxidant capacity of the product, the effect of a microwave treatment with a conventional thermal treatment designed to cause the same level of peroxidase inactivation (90%). The microwave power and process time that best permitted the maximisation of both the enzyme inactivation and the antioxidant capacity of the product, were selected by means of the Response Surface Methodology. The results obtained point to microwave heating as an appropriate technology with which to produce a stable kiwifruit puree, since these treatments were more effective at enzyme inactivation and antioxidant capacity retention than the conventional thermal treatment. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 and the Grant awarded to the author Maria Benlloch. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Educacion y Ciencia AGL 2010-22176 es_ES
dc.relation Generalitat Valenciana ACOMP/2012/161 es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Kiwifruit es_ES
dc.subject Microwaves es_ES
dc.subject Peroxidase es_ES
dc.subject Polyphenoloxidase es_ES
dc.subject Pectinmethylesterase es_ES
dc.subject Antioxidant capacity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2013.05.007
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 Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies. 19:166-172. doi:10.1016/j.ifset.2013.05.007 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.ifset.2013.05.007 es_ES
dc.description.upvformatpinicio 166 es_ES
dc.description.upvformatpfin 172 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 19 es_ES
dc.relation.senia 246170 es_ES


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