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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/40121
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:12:33Zoai: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:34982025-09-29 10:12:34.276CONICET 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
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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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1844614034675990528 |
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13.070432 |