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Peroxidasa en salmorejo estabilizado mediante radiofrecuencias y refrigeración.
Peroxidase in salmorejo stabilised by radiofrequency and refrigeration.
Soluble phenols content and peroxidase activity in broccoli heads during short term storage.
Effect of temperature on the kinetic behaviour of polyphenol oxidase and peroxidase in fresh-cut lettuce.
IIR document
ENZYME ACTIVITY IN THE FROZEN PLANT PRODUCTS.
Two-stage water blanching of asparagus.
ENZYME INDICATORS OF ADEQUATE BLANCHING.
Quality characteristics of frozen Aster scaber according to various cryoprotectants treatment conditions.
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.
Replacement of POD (peroxidase) with LPO (lipoxygenase) as an indicator of blanching adequacy.
Effect of minimal processing on both polyphenoloxidase and peroxidase from lettuce upon cold storage.
Effect of rootstock on fruit quality and peel peroxidase activity of 'Afourer' mandarin fruit during low-temperature storage.
Ascorbic acid content in relation with ascorbate oxidase and ascorbate peroxidase in vine- or ethylene-ripened tomato fruit.
RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 2. TECHNOLOGICAL ASPECTS.
EFFECTS OF FREEZING PRESERVATION ON POLYPHENOLOXIDASE AND PEROXIDASE ACTIVITIES OF MANGO SLICES (VAR. < SMITH > AND < LIPPENS >).
EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALITY OF DEEP FROZEN GREEN BEANS AND CARROTS.
