Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch

Martins, Rui C.; Lopes, I.C.; Silva, Cristina L. M.

doi:10.1016/j.jfoodeng.2004.04.037

Cited by 23 publications

(19 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sometimes oxidation process also decreases the carbohydrate, protein and fat quality parameters. Subsequently, hydrolyzation increases the moisture content in the chutney and oxidation process fade affects colour of the chutney and Prabhakara Rao et al, 22 have reported the similar kind of changes in his studies and Martins et al, 23 found that the starch content was decreased during storage of frozen green beans. Change in fat content affects the texture of the product.…”

Section: Quality Parametersmentioning

confidence: 74%

See 1 more Smart Citation

Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

Veerap¹,

Ian²,

John³

et al. 2014

JNHFE

View full text Add to dashboard Cite

Section: Quality Parametersmentioning

confidence: 74%

“…The lower the reaction rate constant, lesser the degradation rate and vice versa. Martins et al, 23 and Tosun 15 has reported the rate constants for quality parameters. Graph was plotted between plotted between ln (k) vs 1/T and illustrated in the Figures 10-13.…”

Section: Quality Parametersmentioning

confidence: 99%

Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

Veerap¹,

Ian²,

John³

et al. 2014

JNHFE

View full text Add to dashboard Cite

“…2 and 3, are obtained in our laboratories. During the accelerated shelf life tests aflatoxin was extracted from10 g of ground red pepper samples as described by O'Riordan and Wilkinson (2009) and measured with HPLC as described by Martins et al (2005). Data, which are presented in Figs.…”

Section: Methodsmentioning

confidence: 99%

“…In most cases, these experiments may take unrealistically long periods. Accelerated shelf life studies are performed under such experimental conditions where the chemical, biological, or physical phenomena, which cause the expiration of the shelf life, are accelerated with acceptable accuracy (Lee and Krocta 2002;Achour et al 2001;Hough et al 2006;Martins et al 2005;Jha et al 2010;Agrahar-Murugkar and Jha 2011). The most common methods of the spoilage acceleration use either elevated temperatures or elevated water activity or both during storage experiments (Gqaleni et al 1996;Bommakanti and Waliyar 2000;Samapundo et al 2006;Saad 2009).…”

mentioning

confidence: 99%

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts

2011

View full text Add to dashboard Cite

Although there are numerous decades-old studies drawing attention to the presence of aflatoxins in spices, and particularly in red pepper spice, the problem has not been eradicated. In the present study, information presented in the literature, about production method of red pepper spice, its contamination with aflatoxin, and the uncertainty about the data are assessed to find out the points where improvement may be achieved. Failure Mode and Effect Analysis (FMEA) are performed to assess the risk. The highest total risk attributable to chemical plus physical plus biological causes is associated with the washing stage (RPN = 363), which is followed by the receiving (RPN = 342) and the storage (RPN = 342) stages. The highest risk attributable to biological causes (RPN = 180) is associated with microbial growth and aflatoxin production due to insufficient control of drying conditions. The highest chemical risk (RPN = 144) is found for the presence of unintentional food additives, such as pesticides, herbicides, hormones, and heavy metals in fresh red pepper fruits. EWMA (exponentially weighted average)

show abstract

“…The decline of chlorophyll may be due to decreasing magnesium content during storage (Martins et al, 2005).…”

Section: Changes In Levels Of Functional Components Of Chinese Cabbagementioning

confidence: 99%

Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review

Shim¹,

Kim²,

Park³

et al. 2016

Journal of Biosystems Engineering

View full text Add to dashboard Cite

Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

show abstract

Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch

Cited by 23 publications

References 10 publications

Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts

Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review

Contact Info

Product

Resources

About