Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.

doi:10.1006/fstl.1999.0615

Artículo

Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

Roura, Sara Ines Icon

; Davidivoch, L.A.; del Valle, C.E.

Fecha de publicación: 02/2000

Editorial: Elsevier Science

Revista: LWT - Food Science and Technology

ISSN: 0023-6438

Idioma: Inglés

Tipo de recurso: Artículo publicado

Clasificación temática:

Alimentos y Bebidas

Resumen

Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.

Palabras clave: Chard , Leafy Vegetables , Minimally Processed Foods

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Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)

Identificadores

URI: http://hdl.handle.net/11336/40121

DOI: http://dx.doi.org/10.1006/fstl.1999.0615

URL: https://www.sciencedirect.com/science/article/pii/S0023643899906151

Colecciones

Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA

Citación

Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-59

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