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citations
Cited by 12 publications
(14 citation statements)
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References 19 publications
(29 reference statements)
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“…Some research have focused on the use of chemical methods to delay browning of fruits and vegetables, such as SO 2 (Chitbanchong, Sardsud, Whangchai, Koslanund, & Thobunluepop, ), chlorine dioxide (Saengnil, Chumyam, Faiyue, & Uthaibutra, ), citric acid (Rodrigues, Asquieri, & Orsi, ). However, consumers showed solicitude for the chemical residues, therefore new alternatives have been researched to find effective processing techniques to ensure safety and preserve quality of fresh‐cut products.…”
Section: Introductionmentioning
confidence: 99%
“…Some research have focused on the use of chemical methods to delay browning of fruits and vegetables, such as SO 2 (Chitbanchong, Sardsud, Whangchai, Koslanund, & Thobunluepop, ), chlorine dioxide (Saengnil, Chumyam, Faiyue, & Uthaibutra, ), citric acid (Rodrigues, Asquieri, & Orsi, ). However, consumers showed solicitude for the chemical residues, therefore new alternatives have been researched to find effective processing techniques to ensure safety and preserve quality of fresh‐cut products.…”
Section: Introductionmentioning
confidence: 99%
“…In the nonbleached samples (control), the enzymatic browning reactions occurred rapidly, and high ∆ E values having been observed since the first few minutes of the colorimetric analysis (Figure ). Gibertoni, Nogueira, and Venturini Filho () and Rodrigues, Asquieri, and Orsi () also observed the rapid browning of nonbleached slices, which hinders the further processing of these slices. Thus, it is clear that bleaching is a vital step in the processing of yacon, to minimize color change, since browning affects the appearance of the product and degrades compounds that are important for the human body.…”
Section: Resultsmentioning
confidence: 97%
“…Many products can be obtained from yacon, such as juice, syrup, flour, and chips (Lago, Bernstein, Brandelli, & Noreña, ). In addition, yacon and its derivatives can be used as an ingredient for preparation of other products, such as chopped pork (Contado, Rocha, Queiroz, Abreu, & Ramos, ), dairy beverages (Gazeloto, Bieli, Soares, Rodrigues, & Madrona, ), cake (Padilha et al, ), cookies (Rodrigues et al, ; Rodrigues, Asquieri, & Orsi, ), orange juice (Teixeira, Paiva, Resende, & Zandonadi, ), and ice cream (Vacondio et al, ).…”
Section: Introductionmentioning
confidence: 99%
“…Para yacon, utilizando-se PPO parcialmente purificada e diferentes substratos fenólicos, a atividade ótima da enzima variou de 5,0 a 6,6 (NEVES; SILVA, 2007). Rodrigues et al (2014), por sua vez, trabalhando com yacon, reportaram que o pH de atividade ótima para a PPO foi de 7,0, utilizando o catecol como substrato. Embora os resultados encontrados apresentem variações inerentes aos vegetais analisados e aos substratos fenólicos utilizados, esses resultados mostram que os valores ótimos de pH encontrados para atividade máxima da enzima PPO estão de acordo com a literatura.…”
Section: Determinação De Fruto-oligossacarídeos (Fos)unclassified
“…Desta forma, a condição ótima de tempo de permanência em solução seria de aproximadamente 540 segundos. Rodrigues et al (2014), avaliando o uso de uma combinação de agentes químicos para inibição da PPO de farinha de yacon, verificaram que o uso de ácido cítrico, L-cisteína e ácido ascórbico foi eficiente para a inativação enzimática. Através de um planejamento também do tipo DCCR, os autores verificaram que todos os ácidos, tanto os termos lineares como os quadráticos, assim como suas interações, foram significativas para o modelo (p < 0,05).…”
Section: Vieira N M Et Alunclassified