Evaluation of l-cysteine as anti-browning agent in fresh-cut lettuce processing (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Evaluation of l-cysteine as anti-browning agent in fresh-cut lettuce processing (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1111/jfpp.12312 (literal)

Alternative label

• Pace, Bernardo; Capotorto, Imperatrice; Ventura, Maddalena; Cefola, Maria (2014)
  Evaluation of l-cysteine as anti-browning agent in fresh-cut lettuce processing
  in Journal of food processing and preservation
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Pace, Bernardo; Capotorto, Imperatrice; Ventura, Maddalena; Cefola, Maria (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.scopus.com/record/display.url?eid=2-s2.0-84904852271&origin=inward (literal)

Rivista

• Journal of food processing and preservation (Rivista)

Note

• Scopu (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Istituto di Scienze delle Produzioni Alimentari; Universita degli Studi di Foggia; Ortomad Srl Pontecagnano (literal)

Titolo

• Evaluation of l-cysteine as anti-browning agent in fresh-cut lettuce processing (literal)

Abstract

• Fresh-cut iceberg lettuce was treated with two different concentrations of L-cysteine, in order to select the proper treatment able to improve the storage in air. L-cysteine at 0.1% was selected because it significantly slowed down browning, respiration activity and soluble o-quinones formation and preserved the antioxidant activity. Thus, a second experiment in which this concentration was applied to fresh-cut lettuce processing was carried out. The effectiveness of the treatment with L-cysteine was confirmed and enhanced by the storage in modified atmosphere, increasing the shelf life of 40% respect to control samples. Sensory analysis confirmed the effectiveness of the treatment, showing that fresh-cut lettuce dipped with L-cysteine obtained better scores for appearance, texture, and absence of browning and of unpleasant odor than control. Finally, treatment with L-cysteine resulted with a suitable anti-browning agent, which could be used in fresh-cut lettuce processing. © 2014 Wiley Periodicals, Inc. (literal)

Prodotto di

• Sistemi produttivi sostenibili e qualità dei prodotti vegetali (AG.P04.008.001) (Modulo)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)

Autore CNR

• BERNARDO PACE (Unità di personale interno)
• MARIA CEFOLA (Unità di personale esterno)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Sistemi produttivi sostenibili e qualità dei prodotti vegetali (AG.P04.008.001) (Modulo)

Autore CNR di

• MARIA CEFOLA (Unità di personale esterno)
• BERNARDO PACE (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of food processing and preservation (Rivista)