4 documents found, page 1 of 1
Cinnamomum burmannii decoction: a thickening and flavouring ingredient
Nunes, Cláudia; de J. Raposo, M. Filomena; Petronilho, Sílvia; Machado, Fernanda; Fulgêncio, Rita; Gomes, M. Helena; Evtuguin, Dmitry V.Cinnamon is a spice widely used as a flavouring agent in foodstuffs. Despite its commercial availability and low cost, C. burmannii aqueous extracts obtained by decoction originate high viscous solutions (1545 cP) when compared with C. verum (51 cP), preventing its broad use by food industry. Following the hypothesis that cinnamon polysaccharides are responsible for this viscosity, in this work, the hot water-s...
Morphological and physiological responses of strawberry to a biostimulant and c...
Wang, Maling; Araújo, David; Vasconcelos, Marta; Gomes, M. Helena; Carvalho, Susana M.P.
Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modif...
Gomes, M. Helena; Fundo, Joana F.; Poças, M. Fátima; Almeida, Domingos P. F.Respiratory behavior of fresh-cut ‘Rocha’ pear suggests that optimization of O2 concentration inside modified atmosphere packages (MAP) is of limited benefit. To test this hypothesis, packages were designed to achieve three equilibrium O2 partial pressures. Fresh-cut ‘Rocha’ pear was treated with 250 mM calcium ascorbate solutions buffered at pH 3.0 and pH 7.0, packaged under the three MAP conditions, and store...
Modelling respiration of packaged fresh-cut "Rocha" pear as affected by oxygen
Gomes, M. Helena; Beaudry, Randolph M.; Almeida, Domingos P. F.; Malcata, F. XavierRespiration rates were measured in fresh-cut ‘Rocha’ pear (Pyrus communis L.) stored at four temperatures (0, 5, 10 and 15 C) and with oxygen partial pressures ranging from 0 to 18 kPa. Respiratory quotient and ethanol production were used to determine the fermentation threshold. The oxygen concentration effect on the respiration rate was accurately described using Michaelis–Menten kinetics, without noncompetit...