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- Publications
- Influence
Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana
- S. Bico, M. F. Raposo, Rui Morais, A. Morais
- Chemistry
- 1 May 2009
abstract The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on qualityof fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a… Expand
Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage
- M. N. Nunes, J. Brecht, A. Morais, S. Sargent
- Chemistry
- 30 January 2006
Chandler', 'Oso Grande' and 'Sweet Charlie' strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 ◦ C.… Expand
Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Abstract Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes… Expand
Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °C
- M. C. N. Nunes, J. Brecht, A. Morais, S. Sargent
- Chemistry
- 2005
F : F : F : F : Fresh ' '' ''Oso Grande' strawberr awberr awberr awberr awberries wr ies wr ies wr ies wr ies wrapped in polyvinyl chlor apped in polyvinyl chlor apped in polyvinyl chlor apped in… Expand
Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc.… Expand
Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes
- F. R. Assis, Rui Morais, A. Morais
- Chemistry
- 1 June 2016
Apple cubes were osmotically dehydrated at 25, 40 and 60C, using sucrose or sorbitol, and the mass ratio of sample to solution of 1:4 and 1:10, at atmospheric pressure or vacuum pressure of 150 mbar.… Expand
Effects of vacuum packaging on the physical quality of minimally processed potatoes
- A. Rocha, Emilie C. Coulon, A. Morais
- Business
- 1 June 2003
In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an… Expand
Modified atmosphere package for apple ‘Bravo de Esmolfe’
- A. Rocha, M. G. Barreiro, A. Morais
- Chemistry
- 2004
Abstract Apple ‘Bravo de Esmolfe’ original from the parish of ‘Esmolfe’ is cultivated in specific regions of Portugal. This cultivar of medium to low production requires very low temperatures, but it… Expand
QUALITY OF STRAWBERRIES AFTER STORAGE IN CONTROLLED ATMOSPHERES AT ABOVE OPTIMUM STORAGE TEMPERATURES
- M. Nunes, A. Morais, Escola Superior de Biotecnologia, A. B. Almeida, J. Brecht, S. Sargent
- Materials Science
- 1995
Chandler' strawberries (Fragaria x ananassa Duch.) were stored either in 5% O2 + 15% CO2 or 10% O2 + 20% CO2 at 4 or 10C to study the effects of controlled atmospheres (CA) at temperatures above the… Expand
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CHARACTERIZATION OF POLYPHENOLOXIDASE (PPO) EXTRACTED FROM JONAGORED APPLE
- Ana Carolina Mesquita Rocha, A. Morais
- Chemistry, Biology
- 1 March 2001
Abstract Polyphenoloxidase (PPO) was extracted from apple (cv. Jonagored) with addition of 2% PVP and 0.25% Triton X100 to the extraction buffer containing phenolic adsorbents. Experiments were… Expand