1) La descarga del recurso depende de la página de origen
2) Para poder descargar el recurso, es necesario ser usuario registrado en Universia


Opción 1: Descargar recurso

Detalles del recurso

Descripción

Irradiation technologies are being used by the food industry as an alternative to other preservation processes. Its impact in minor compounds or different food matrices is still an open field. The use of irradiation to improve bioactive properties has been reported as a result of an increase in the levels of phenolic compounds in the extracts obtained from cooked and derived plant products. Previous results [1] indicated higher values of phenolic compounds concentration on irradiated food products compared with those found in non-irradiated samples. In this work, the effect of gamma and electron beam radiation processing on fresh and dried mushroom compounds extractability was studied. The mushroom samples were bought directly from the producer and divided in two groups, fresh to be immediately irradiated and to dry, before irradiation with gamma and electron beam (doses 0, 1, 2 and 5 kGy), that was carried out in the irradiation facilities of C2TN (Lisbon, Portugal). The irradiated fresh samples were immediately lyophilized for subsequent analysis by High Performance Liquid Chromatography (HPLC) and the dried samples were grounded into powder also to be analyzed after irradiation. The results were compared with a control (non-irradiated sample), obtaining the yield for each irradiation process (gamma and e-beam) or sample type (fresh or dried). Food irradiation besides being a preservation technology, suggested to promote food bioactive compounds.

Pertenece a

Biblioteca Digital do IPB  

Autor(es)

Fernandes, Ângela -  Antonio, Amilcar L. -  Santos, Pedro M.P. -  Cabo Verde, Sandra -  Barreira, João C.M. -  Oliveira, M.B.P.P. -  Martins, Anabela -  Ferreira, Isabel C.F.R. - 

Id.: 70099687

Idioma: eng  - 

Versión: 1.0

Estado: Final

Palabras claveIrradiation - 

Tipo de recurso: conferenceObject  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

: openAccess

Requerimientos técnicos:  Browser: Any - 

Relación: [References] info:eu-repo/grantAgreement/FCT/5876/147451/PT
[References] SFRH/BPD/114753/2016
[References] info:eu-repo/grantAgreement/FCT/3599-PPCDT/129707/PT
[References] info:eu-repo/grantAgreement/FCT/5876/147266/PT

Fecha de contribución: 13-mar-2018

Contacto:

Localización:
* Fernandes, Ângela; Antonio, Amilcar L.; Santos, Pedro M. P.; Cabo Verde, Sandra; Barreira, João C.M.; Oliveira, M.B.P.P.; Martins, Anabela; Ferreira, Isabel C. F. R. (2017) - Extraction of mushrooms relevant compounds through gamma and electron beam irradiation. In NUTECH'2017 - International Conference on Developments and Applications of Nuclear T. Kraków, Poland

Otros recursos del mismo autor(es)

  1. Crianças e adolescentes no brasil: a busca pela visibilidade. O objetivo deste trabalho é analisar o contexto em que crianças e adolescentes vivem hoje no Brasil....
  2. Adenoma pleomorfo de septo nasal: Caso clínico y revisión de la literatura Background: Pleomorphic adenoma (PA) is a benign mixed tumor and is the most common benign neoplasm ...
  3. Irradiation and storage time effects on chemical parameters of Agaricus bisporus Portobello Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The ...
  4. Gamma radiation induces degradation of phenolic acids The aim of this work was to study the degradation by gamma radiation of four phenolic acids (gallic ...
  5. Bioactive compounds and anti-inflammatory activity of Pleurotus eryngii and Suillus bellinii: A comparison between fruiting bodies and mycelia For several centuries, wild mushrooms have been part of the normal human diet, and also extensively ...

Aviso de cookies: Usamos cookies propias y de terceros para mejorar nuestros servicios, para análisis estadístico y para mostrarle publicidad. Si continua navegando consideramos que acepta su uso en los términos establecidos en la Política de cookies.