the possibility of increasing the antioxidant activity of celery root during osmotic treatment
Clicks: 219
ID: 185782
2017
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Emerging Content
0.3
/100
1 views
1 readers
Trending
AI Quality Assessment
Not analyzed
Abstract
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35°C. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR-31055]| Reference Key |
r.2017journalthe
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Nićetin Milica R.;Pezo Lato L.;Lončar Biljana Lj.;Filipović Vladimir S.;Šuput Danijela Z.;Knežević Violeta M.;Filipović Jelena S. |
| Journal | meditsinskaia radiologiia |
| Year | 2017 |
| DOI | 10.2298/JSC161020015N |
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.