Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...

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Bibliographic Details
Main Authors: Karina Di Scala, Antonio Vega-Gálvez, Kong Ah-Hen, Yissleen Nuñez-Mancilla, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Claudia Giovagnoli
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-03-01
Series:Food Science and Technology
Subjects:
capacidade antioxidante
polifenóis totais
qualidade
aloe vera
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100009&lng=en&tlng=en
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