Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]
, 2014 In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca +2 more
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Prenatal hyperandrogenism induces alterations that affect liver lipid metabolism [PDF]
, 2016 Prenatal hyperandrogenism is hypothesized as one of the main factors contributing to26 the development of polycystic ovary syndrome (PCOS). PCOS patients have high risk27 of developing fatty liver and steatosis.
Abruzzese, Giselle Adriana +6 more
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BiologyEnzymatic browning and cold-induced sweetening (CIS) affect the post-harvest quality of potato tubers. Browning is caused by polyphenol oxidase 2 (PPO2), which is activated by mechanical damage during harvest and storage.
Gabriela Alejandra Massa +7 more
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Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system [PDF]
, 2010 n this study a vision system was applied for assessing enzymatic browning evolution in fresh-cut apples slices stored at 7.5 °C and 85 % HR. Twenty-four slices were analyzed per day: at zero time and after storage for 1 , 3 ,7 and 9 days.
Diezma Iglesias, Belen +3 more
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Prevention of non-enzymatic browning of white grape wines by activated carbons Granucol
, 2021 Anastasia Pryadikhina +4 more
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Variation in ultrasonic frequency and time as pre-treatments to air-drying of carrot
Journal of Agricultural Engineering, 2013 Vegetable drying is an alternative method to curb post harvest decay of vegetables and a process to produce dried vegetables, which can be directly consumed or used as ingredients for the preparation of soups, stews, baby foods, cakes, puddings, and many
Ernest Ekow Abano +2 more
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Association mapping in tetraploid potato [PDF]
, 2009 The results of a four year project within the Centre for BioSystems Genomics (www.cbsg.nl), entitled “Association mapping and family genotyping in potato” are described in this thesis.
hoop, B.B., D'
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Non-enzymatic browning and flavour kinetics of vacuum dried onion slices
International Agrophysics, 2015 Abstract Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio.
Jayeeta Mitra +2 more
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Advance Drying Technology for Heat Sensitive Products [PDF]
, 2014 This book presents the advance drying technology for heat sensitive products cited from international journals, handbooks, and current research of authors. In the first edition, the printing and publication was funded Diponegoro University.
Djaeni, Mohamad +2 more
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Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis [PDF]
, 2023 Yang Ye +5 more
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