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Water blanching conditions on the quality of green asparagus butt segment (Asparagus officinalis L.)
Materials Today: Proceedings, 2019Abstract The butt segment of asparagus contains numerous nutrients, including various antioxidants. In particular, fibers and several mineral contents are quite high. However, asparagus butt segment quality is reduced in processing. Therefore, research on the asparagus butt segment processing for development of food industry and for the benefit of ...
Thi Van Linh Nguyen +3 more
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Determination of packaged green asparagus shelf-life
Food Microbiology, 1998Abstract An objective method to predict shelf-life and spoilage of packaged green asparagus would be desirable. The present study monitored the evolution of spoilage organisms in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in carbon dioxide, oxygen concentrations and pH were recorded.
R.M. Garcı́a-Gimeno +3 more
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Characterization of Soluble and Bound Peroxidases in Green Asparagus
Journal of Food Science, 1983ABSTRACT Soluble and ionically bound peroxidases were extracted from green asparagus with 0.05M sodium phosphate (pH 7.0) and the same buffer containing 1.0M NaCl, respectively. The two forms of peroxidase have been purified 237 and 53 fold, respectively, through ammonium sulphate fractionation, and successive chromatography on ...
Z. WANG, B. S. LUH
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HARVEST PRESSURE IN GREEN ASPARAGUS
Acta Horticulturae, 2008M.I. González, A. del Pozo
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Kinetics of textural and color changes in green asparagus during thermal treatments
Journal of Food Engineering, 2000B G Swanson
exaly