Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues

Texture and color are major quality attributes of plant-based foods. Texture lies in a "mechanical unit" whose components are cell wall, cellular membrane or plasmalemma and middle lamella. Color lies in the presence of pigments compartmentalized into the cells, which selectively absorb ce...

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Detalles Bibliográficos
Autores principales: Gerschenson, L.N., Rojas, A.M., Pla, M.F.E., Latorre, M.E.
Formato: CHAP
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_97816120_v_n_p341_Gerschenson2023-10-03T16:44:14Z Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues Gerschenson, L.N. Rojas, A.M. Pla, M.F.E. Latorre, M.E. Texture and color are major quality attributes of plant-based foods. Texture lies in a "mechanical unit" whose components are cell wall, cellular membrane or plasmalemma and middle lamella. Color lies in the presence of pigments compartmentalized into the cells, which selectively absorb certain wavelengths of light while reflecting others. The application of different stress factors for food preservation purposes can alter enzymatic activity and can affect texture and color, compromising consumer acceptability of resultant food products. In this chapter, the effect on the activity of some enzymes, textural behavior and color changes, of the osmotic treatment of cucumber (Cucumis sativus L.) and butternut (Cucurbita moschata, Duch. ex. Poiret) or of the gamma irradiation of red beet (Beta vulgaris L. var. conditiva) or of the blanching of kiwifruit (Actinidia deliciosa, A. Chev.), is analyzed. © 2011 by Nova Science Publishers, Inc. All rights reserved. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pla, M.F.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Texture and color are major quality attributes of plant-based foods. Texture lies in a "mechanical unit" whose components are cell wall, cellular membrane or plasmalemma and middle lamella. Color lies in the presence of pigments compartmentalized into the cells, which selectively absorb certain wavelengths of light while reflecting others. The application of different stress factors for food preservation purposes can alter enzymatic activity and can affect texture and color, compromising consumer acceptability of resultant food products. In this chapter, the effect on the activity of some enzymes, textural behavior and color changes, of the osmotic treatment of cucumber (Cucumis sativus L.) and butternut (Cucurbita moschata, Duch. ex. Poiret) or of the gamma irradiation of red beet (Beta vulgaris L. var. conditiva) or of the blanching of kiwifruit (Actinidia deliciosa, A. Chev.), is analyzed. © 2011 by Nova Science Publishers, Inc. All rights reserved.
format CHAP
author Gerschenson, L.N.
Rojas, A.M.
Pla, M.F.E.
Latorre, M.E.
spellingShingle Gerschenson, L.N.
Rojas, A.M.
Pla, M.F.E.
Latorre, M.E.
Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
author_facet Gerschenson, L.N.
Rojas, A.M.
Pla, M.F.E.
Latorre, M.E.
author_sort Gerschenson, L.N.
title Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_short Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_full Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_fullStr Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_full_unstemmed Effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
title_sort effect of different food preservation treatments on enzyme activity, mechanical behavior and/or color of vegetal tissues
url http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p341_Gerschenson
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