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Influence of ultrasound-assisted air-drying and conventional air-drying on the activity of apple enzymes

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Influence of ultrasound-assisted air-drying and conventional air-drying on the activity of apple enzymes

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dc.contributor.author Rodrigues, S. es_ES
dc.contributor.author Fernandes, Fabiano A. N. es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.date.accessioned 2018-07-16T06:57:03Z
dc.date.available 2018-07-16T06:57:03Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0145-8892 es_ES
dc.identifier.uri http://hdl.handle.net/10251/105853
dc.description.abstract [EN] The influence of ultrasound-assisted air-drying and conventional air-drying on polyphenoloxidase, peroxidase, pectin methylestearase and peroxidase ascorbate of red apples was evaluated. Drying was carried out at temperatures of 45C and 60C, air-velocities of 1 5m/s, with and without application of ultrasound (30.8 W/cm3; 21.7 kHz). Both the conventional and the ultrasound-assisted drying have increased the activity of polyphenoloxidase, peroxidase and peroxidase ascorbate in apples, while partial inactivation of pectin methylesterase was accomplished. Temperature was the main factor influencing the activity of all enzymes. Ultrasound application has influenced the activity of all enzymes, but had a more significant effect on the activity of peroxidase ascorbate es_ES
dc.description.sponsorship The authors thank CNPq for the financial support and the award of a scholarship. They also acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad and FEDER (Ref. DPI2013-37466-C03-03). en_EN
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Food Processing and Preservation es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of ultrasound-assisted air-drying and conventional air-drying on the activity of apple enzymes es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/jfpp.12832 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-03/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA/ 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 Rodrigues, S.; Fernandes, FAN.; García Pérez, JV.; Cárcel Carrión, JA. (2017). Influence of ultrasound-assisted air-drying and conventional air-drying on the activity of apple enzymes. Journal of Food Processing and Preservation. 41(2):1-9. https://doi.org/10.1111/jfpp.12832 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/jfpp.12832 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 41 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\338045 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES


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