Recherche sur l’inhibition du brunissement enzymatique: utilisation de préparations enzymatiques substitut aux sulfites. , Université d’Aix Marseille 3. Comment prévenir le brunissement enzymatique d’une salade de fruits? II- L’ oxygène. I- Introduction IV- Abaissement du PH Sommaire. [Thèse, mémoire] CONTRIBUTION A L’ETUDE DE LA POLYPHENOLOXYDASE ET DU BRUNISSEMENT ENZYMATIQUE DE LA POMME (PYRUS MALUS L.).
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Preservation methods for minimally processed refrigerated fruits and vegetables. Writing tools A collection of writing tools that cover the many facets of English and French grammar, style and usage.
Inhibition of apple polyphenoloxidase PPO by ascorbic acid, citric acid and sodium chloride. Biochimie Industrie de l’alimentation. Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut. US USB2 en A great deal of attention has been given to controlling enzymatic browning in cut fruits and vegetables.
Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties.
Preharvest enzzymatique postharvest factors influencing vitamin C content of horticultural crops. Antioxidant responses in minimally processed celery during refrigerated storage. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. In which subject field? US USA1 en Kind code of ref document: Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit.
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Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Method of inhibition of enzymatic browning in food using hypotaurine and equivalents.
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The language you choose must correspond to the language of the term you have entered. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries. EP Kind code of ref document: US USA1 en Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: