Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Ojeda, Gonzalo Adrian | - |
| dc.creator | Sgroppo, Sonia Cecilia | - |
| dc.creator | Zaritzky, Noemi Elisabet | - |
| dc.date | 2018-05-10T14:59:19Z | - |
| dc.date | 2018-05-10T14:59:19Z | - |
| dc.date | 2017-08 | - |
| dc.date | 2018-02-22T21:07:07Z | - |
| dc.date.accessioned | 2019-04-29T15:53:13Z | - |
| dc.date.available | 2019-04-29T15:53:13Z | - |
| dc.date.issued | 2018-05-10T14:59:19Z | - |
| dc.date.issued | 2018-05-10T14:59:19Z | - |
| dc.date.issued | 2017-08 | - |
| dc.date.issued | 2018-02-22T21:07:07Z | - |
| dc.identifier | Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 24; 4; 8-2017; 1703-1712 | - |
| dc.identifier | 1985-4668 | - |
| dc.identifier | http://hdl.handle.net/11336/44753 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/304654 | - |
| dc.description | The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE*>6) after 24 hours also had high levels ofphenolic compounds (658±98 mg chlorogenic acid/kg 37 fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities. | - |
| dc.description | Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina | - |
| dc.description | Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina | - |
| dc.description | Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Universiti Putra Malaysia. Faculty of Food Science and Technology | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/24%20(04)%202017/(47).pdf | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | BROWNING | - |
| dc.subject | SWEET POTATOE | - |
| dc.subject | POLYPHENOLS | - |
| dc.subject | ANTIOXIDANT ACTIVITY | - |
| dc.subject | STATISTICS | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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