Color changes kinetics during deep fat frying of kohlrabi (
            <i>Brassica oleracea var. gongylodes</i>
            ) slice

Salehi, Fakhreddin

doi:10.1080/10942912.2019.1593616

Cited by 34 publications

(19 citation statements)

References 21 publications

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“…In the L*a*b* space, L* is lightness/darkness that ranges from 0 to 100, a* is redness/greenness that ranges from −120 to 120 and b* is yellowness/blueness that ranges from −120 to 120 . [77][78][79] HPH induced color modifications of the samples. In particular, significant color differences were reported by Calligaris, et al [16] between the untreated and treated BJs: an increase in the L* and b* values as well as a decrease in a* values were reported as a consequence of HPH.…”

Section: Color Change (Cc)mentioning

confidence: 98%

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400-600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices' particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ.

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Section: Color Change (Cc)mentioning

confidence: 98%

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi

2020

International Journal of Food Properties

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“…gongylodes) is an edible plant that belongs to Brassicaceae family (Ćosić et al, 2015). This vegetable crop is consumed worldwide as raw, cooked or fried (Salehi, 2019) because of its high content of vitamin C, potassium and antioxidants (Dhaliwal, 2017). In spite of that, the available information related to its production seemed to be rare in Egypt.…”

Section: Introductionmentioning

confidence: 99%

Foliar Applications of Nano Chitosan-Urea and Inoculation with Mycorrhiza on Kohlrabi (Brassica oleracea Var. Gongylodes, L.)

Shams

2019

Journal of Plant Production

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The current research aims at producing high kohlrabi knob yield with better quality traits using nanochitosan-urea (versus urea) as a foliar spray in presence of mycorrhiza (AMF) as plant inoculants either solely or in combinations with each other. This investigation was carried out under the field conditions for two successive seasons (2015/2016 and 2016/2017). In this concern, microrrhizal inoculations were set up in the main plots whereas the foliar application of nano-urea was arranged in the sub-plots, comprising 5 treatments, i.e. spray with water, spray with ordinary urea at a rate of 1500 mg N L-1 , spray with nano-urea at rates of 500 mg N L-1 , 1000 mg N L-1 , and 1500 mg N L-1 (designated U0, U1, U2, U3, and U4 respectively). Generally, spraying kohlrabi plants with different urea forms increased significantly the studied vegetative growth parameters as well as the yield quantity and quality traits in the following order U4>U1=U3>U2>U0. Likewise inoculating plants with AMF improved significantly the investigated growth parameters and yield components. It seems that inoculating plants with AMF did not affect significantly the above-mentioned growth parameters and yield components when plants sprayed with nano-chitosan-urea at a rate of 1500 mg N L-1. Thus, spraying plants with 1000 mg N L-1 as nano chitosan-urea together with plant inoculation with AMF (U3M1) is the recommended solution to cut off the inputs of chemical N fertilizers by 33.3% as this integrated treatments recorded comparable results with the ones attained for the application of the full dose of urea.

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“…Then, the bread images with RGB color space were transformed to L * a * b * space using ImageJ software (V. 1.42e, USA). Where L * (darkness/lightness) characterize the sample index in lightness variable among 0 to 100 (net black to net white), a * (greenness/redness) shows a major amount of color close to green and red, b * (blueness/yellowness) index indicates the close of blue and yellow color, and a * and b * range among −120 to + 120 (Salehi, 2018, 2019a).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Pourmohammadi

Ghaboos

Jafarian

2020

J. Food Process. Preserv.

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This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m 3. The control sample had an average bread volume of 65.38 cm 3 ,

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Color changes kinetics during deep fat frying of kohlrabi ( Brassica oleracea var. gongylodes ) slice

Abstract: View related articles View Crossmark data Citing articles: 4 View citing articles Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice

Cited by 34 publications

References 21 publications

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Foliar Applications of Nano Chitosan-Urea and Inoculation with Mycorrhiza on Kohlrabi (Brassica oleracea Var. Gongylodes, L.)

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

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