Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)

Detalhes bibliográficos
Autor(a) principal: Martins, R. C.
Data de Publicação: 2000
Outros Autores: Silva, C. L. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6968
Resumo: Colour changes and chlorophyll's degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at -7, -15 and -30°C. Chlorophyll's a and b losses were modelled by a first order reaction kinetics. Colour Hunter a and b coordinates and total colour difference were successfully described by a first order reversible model. The temperature effect was well mathematically described by the Arrhenius law, for both quality parameters.
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spelling Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)Colour changes and chlorophyll's degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at -7, -15 and -30°C. Chlorophyll's a and b losses were modelled by a first order reaction kinetics. Colour Hunter a and b coordinates and total colour difference were successfully described by a first order reversible model. The temperature effect was well mathematically described by the Arrhenius law, for both quality parameters.BioTeC, Katholieke Universiteit LeuvenVeritati - Repositório Institucional da Universidade Católica PortuguesaMartins, R. C.Silva, C. L. M.2011-10-23T15:28:18Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6968engMARTINS, R. C. ; SILVA, C. L. M. - Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.). In International Conference on Predictive Modelling in Foods, 3, Leuven, Belgium, 12-15 September, 2000 - Predictive Modelling in Foods-Conference Proceedings. Leuven : BioTeC, Katholieke Universiteit Leuven, 2000. ISBN 90-5682-400-7. p. 98-100info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:54Zoai:repositorio.ucp.pt:10400.14/6968Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:03.504762Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
title Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
spellingShingle Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
Martins, R. C.
title_short Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
title_full Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
title_fullStr Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
title_full_unstemmed Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
title_sort Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)
author Martins, R. C.
author_facet Martins, R. C.
Silva, C. L. M.
author_role author
author2 Silva, C. L. M.
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Martins, R. C.
Silva, C. L. M.
description Colour changes and chlorophyll's degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at -7, -15 and -30°C. Chlorophyll's a and b losses were modelled by a first order reaction kinetics. Colour Hunter a and b coordinates and total colour difference were successfully described by a first order reversible model. The temperature effect was well mathematically described by the Arrhenius law, for both quality parameters.
publishDate 2000
dc.date.none.fl_str_mv 2000
2000-01-01T00:00:00Z
2011-10-23T15:28:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6968
url http://hdl.handle.net/10400.14/6968
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv MARTINS, R. C. ; SILVA, C. L. M. - Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.). In International Conference on Predictive Modelling in Foods, 3, Leuven, Belgium, 12-15 September, 2000 - Predictive Modelling in Foods-Conference Proceedings. Leuven : BioTeC, Katholieke Universiteit Leuven, 2000. ISBN 90-5682-400-7. p. 98-100
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv BioTeC, Katholieke Universiteit Leuven
publisher.none.fl_str_mv BioTeC, Katholieke Universiteit Leuven
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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