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20231225104818.0 |
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231225s2020 xx |||||o 00| ||eng c |
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|a 10.1177/1082013219873227
|2 doi
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|a pubmed24n1005.xml
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|a (DE-627)NLM301525021
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|a (NLM)31544525
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
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|a Collado, Elena
|e verfasserin
|4 aut
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|a UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension
|b Effects of domestic microwaving for consumption
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|c 2020
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 02.11.2020
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|a Date Revised 02.11.2020
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m-2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples
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|a Journal Article
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|a Vicia faba L.
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|a antioxidants
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|a microwave
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|a phytic acid
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|a raffinose
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|a tannins
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| 650 |
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|a Antioxidants
|2 NLM
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| 650 |
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|a Phenols
|2 NLM
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| 650 |
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|a Tannins
|2 NLM
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|a Phytic Acid
|2 NLM
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| 650 |
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|a 7IGF0S7R8I
|2 NLM
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| 650 |
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|a Raffinose
|2 NLM
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| 650 |
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|a N5O3QU595M
|2 NLM
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| 700 |
1 |
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|a Venzke Klug, Tâmmila
|e verfasserin
|4 aut
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| 700 |
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|a Martínez-Hernández, Ginés Benito
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Artés-Hernández, Francisco
|e verfasserin
|4 aut
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1 |
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|a Martínez-Sánchez, Ascensión
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Aguayo, Encarna
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Artés, Francisco
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Fernández, Juan A
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Gómez, Perla A
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 26(2020), 2 vom: 13. März, Seite 140-150
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:26
|g year:2020
|g number:2
|g day:13
|g month:03
|g pages:140-150
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| 856 |
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|u http://dx.doi.org/10.1177/1082013219873227
|3 Volltext
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|d 26
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|h 140-150
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