Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

Autores
Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Davidivoch, L.A.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: del Valle, C.E.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Materia
Chard
Leafy Vegetables
Minimally Processed Foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/40121
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged AreaRoura, Sara InesDavidivoch, L.A.del Valle, C.E.ChardLeafy VegetablesMinimally Processed Foodshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Davidivoch, L.A.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: del Valle, C.E.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaElsevier Science2000-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40121Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-590023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.1999.0615info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643899906151info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:09:39Zoai:ri.conicet.gov.ar:11336/40121instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:09:39.682CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
title Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
spellingShingle Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
Roura, Sara Ines
Chard
Leafy Vegetables
Minimally Processed Foods
title_short Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
title_full Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
title_fullStr Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
title_full_unstemmed Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
title_sort Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
dc.creator.none.fl_str_mv Roura, Sara Ines
Davidivoch, L.A.
del Valle, C.E.
author Roura, Sara Ines
author_facet Roura, Sara Ines
Davidivoch, L.A.
del Valle, C.E.
author_role author
author2 Davidivoch, L.A.
del Valle, C.E.
author2_role author
author
dc.subject.none.fl_str_mv Chard
Leafy Vegetables
Minimally Processed Foods
topic Chard
Leafy Vegetables
Minimally Processed Foods
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Davidivoch, L.A.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: del Valle, C.E.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
description Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.
publishDate 2000
dc.date.none.fl_str_mv 2000-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/40121
Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-59
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/40121
identifier_str_mv Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-59
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.1999.0615
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643899906151
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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