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Peroxidasa en salmorejo estabilizado mediante radiofrecuencias y refrigeración.

Peroxidase in salmorejo stabilised by radiofrequency and refrigeration.
- Author(s) : KRAVETS M., ABEA A., GUARDIA M. D., MUÑOZ I., ROS J. M., BANON S.
- Publication date: 2022/04
- Languages : Spanish
- Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
- Formats : PDF
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Numerical simulation and experimental investigation of freezing process applied to fresh wolfberries.
- Author(s) : GAO Y., SHAO S., ZOU H., et al.
- Publication date: 2016/04/07
- Languages : English
- Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.
- Author(s) : ISLAM N., ZHANG M., ADHIKARI B., et al.
- Publication date: 2014/06
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 42
- Formats : PDF
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Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms.
- Author(s) : BERNAS E., JAWORSKA G.
- Publication date: 2015/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 57
- Formats : PDF
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Effects of controlled atmosphere and film packaging on the quality of sweet cherry at cold storage.
- Author(s) : ZHANG X., LIU S., JIA L., et al.
- Publication date: 2016/04/07
- Languages : English
- Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
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Pomegranate husk scald browning during storage: a review on factors involved, their modes of action, and its association to postharvest treatments.
- Author(s) : MAGHOUMI M., AMODIO M. L., FATCHURRAHMAN D., CISNEROS-ZEVALLOS L., COLELLI G.
- Publication date: 2022/11
- Languages : English
- Source: Foods - vol. 11 - n. 21
- Formats : PDF
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Peroxidase inactivation and ascorbic acid degradation of cauliflower during microwave and conventional blanching prior to freezing.
- Author(s) : AKBABA H., BAYSAL T., YURDAGEL U.
- Publication date: 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Soluble phenols content and peroxidase activity in broccoli heads during short term storage.
- Author(s) : STARZYNSKA A., LEJA M., MARECZEK A.
- Publication date: 2001
- Languages : English
- Keywords : Broccoli, Phenol, Peroxidase, Expérimentation, Cold storage, Packaging
- Source: Biological and agrotechnical aspects of vegetable crops management. Conference papers.
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Effect of temperature on the kinetic behaviour of polyphenol oxidase and peroxidase in fresh-cut lettuce.
- Author(s) : MARTIN-DIANA A. B., RICO D., BARRY-RYAN C., et al.
- Publication date: 2005/07
- Languages : English
- Keywords : Postharvest treatment, Fresh produce, Peroxidase, Cut, Vegetable, Lettuce, Enzyme, Cold storage
- Source: Proceedings of the International Conference Postharvest Unlimited Downunder 2004.
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ENZYME ACTIVITY IN THE FROZEN PLANT PRODUCTS.
- Author(s) : TARAN A. A., GUDIMA A. I., KOZHUHOVA M. A.
- Publication date: 1982/05/26
- Languages : English
- Keywords : Pea, Peroxidase, Enzyme, Freezing
- Formats : PDF
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Two-stage water blanching of asparagus.
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A., RE R.
- Publication date: 1995/03
- Languages : English
- Keywords : Blanching, Temperature, Asparagus, Peroxidase, Vegetable
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 3
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 1. INTRODUCTION ET ASPECTS ENZYMATIQUES.

BLANCHING AND QUALITY OF FROZEN VEGETABLES AND FRUIT. REVIEW. 1. INTRODUCTION AND ENZYMATIC ASPECTS.
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Publication date: 1984
- Languages : French
- Keywords : Blanching, Organoleptic property, Peroxidase, Vegetable, Enzyme, Freezing
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
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Quality characteristics of frozen Aster scaber according to various cryoprotectants treatment conditions.
- Author(s) : KIM B. S., LEE H. O., KIM J. Y., et al.
- Publication date: 2011/08/21
- Languages : English
- Keywords : Cryoprotectant, Blanching, Quality, Polyphosphate, Peroxidase, Freezing, Additive
- Source: Proceedings of the 23^rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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Ascorbate content and peroxidase activities in apple fruits during storage.
- Author(s) : PATYKOWSKI J., MAJCZAK A., BERGIER K., et al.
- Publication date: 2007
- Languages : English
- Source: J. Fruit ornam. Plant Res. - vol. 15
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ENZYME INDICATORS OF ADEQUATE BLANCHING.
- Author(s) : LIM M. H.
- Publication date: 1989/07/09
- Languages : English
- Keywords : Blanching, Quality, Peroxidase, Vegetable, Enzyme, Control (generic)
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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