15 research outputs found
Effect of pH and Antibrowning Agents on the Pressure Stability of Avocado and Mushroom Polyphenoloxidase
No full textPolyphenol oxidase and peroxidase activities of apricots (Prunus armeniaca L.) as affected by cultivar, location, and year of harvest
No full textDoes the antioxidant potential of high pressure treated apple juice change during storage?
No full textRapid Measurement and Evaluation of the Effect of Drying Conditions on Harpagoside Content in Harpagophytum procumbens
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Untersuchungen zur Inaktivierung einiger Enzyme durch Wasserblanchieren bei der Pommes frites-Herstellung
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OBTENÇÃO E UTILIZAÇÃO DA ENZIMA POLIFENOLOXIDASE EXTRAÍDA DE POLPA DE PINHA (Annona squamosa L.) MADURA NO MELHORAMENTO DO SABOR DO CACAU (Theobroma cacao L.)
No full textDetermination of Quality Changes in Peaches Wrapped in Active Paper and Stored at Ambient Temperature in Summer
No full textSemi-industrial microwave treatments positively affect the quality of orange-colored smoothies
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