Results 231 to 240 of about 11,961 (241)

Inhibition of Enzymatic Browning in Fruits and Vegetables

1989
Gerald M. Sapers, Kevin B. Hicks
openaire   +1 more source

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Food Chemistry, 2018
Małgorzata Sierocka, Michał Swieca
exaly  

Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products

Food Chemistry, 2007
exaly  

Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice

Journal of Food Engineering, 2004
exaly  

Biochemistry of Food Spoilage: Enzymatic Browning

1990
openaire   +1 more source

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

Journal of Food Engineering, 2010
exaly  

Colorimetric measurements of enzymatic and non enzymatic browning in apple puree

1991
MASTROCOLA, Dino, LERICI C. R.
openaire   +1 more source

Prevention of Enzymatic Browning in Fruits and Vegetables

1995
openaire   +1 more source

Enzymatic Browning of Muscadine Grape Products

1995
openaire   +1 more source

Study on preventing enzymatic browning of potato

2001
SEVERINI C., DE PILLI T., BAIANO A., MASTROCOLA, Dino, MASSINI R.   +4 more
openaire   +1 more source