Results 91 to 100 of about 593 (146)

Quality Maintenance and Increased Firmness of Fresh-Cut Strawberries Using Vacuum Infusion of Calcium Lactate and Pectin Methylesterase. [PDF]

J Food Sci
Soares AC, de Jesus MS, Sargent SA, Brecht JK, de Oliveira Junior LFG, Carnelossi MAG.   +5 more
europepmc   +1 more source

The activation mechanism of peroxidase by ultrasound. [PDF]

Ultrason Sonochem, 2021
Li F, Tang Y.
europepmc   +1 more source

Physicochemical Properties of Low-Molecular-Weight Homogalacturonan Pectin from Enzyme-Hydrolyzed Red Okra. [PDF]

Foods
Son SA, Kim Y, Kim E, Lee KH, Kang WS, Kim JS, Hwang K, Kim S.   +7 more
europepmc   +1 more source

Effect of calcium on relieving berry cracking in grape (Vitis vinifera L.) 'Xiangfei'. [PDF]

PeerJ, 2020
Yu J, Zhu M, Bai M, Xu Y, Fan S, Yang G.
europepmc   +1 more source

Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology. [PDF]

Appl Microbiol Biotechnol, 2023
Lúquez-Caravaca L, Ogawa M, Rai R, Nitin N, Moreno J, García-Martínez T, Mauricio JC, Jiménez-Uceda JC, Moreno-García J.   +8 more
europepmc   +1 more source

Aktywność pektyno-metylo-esterazy w łodygach Datura stramonium L. [Pectin-methyl-esterase activities in healthy and tumourous stem tissues of Datura stramonium L.]

Acta Societatis Botanicorum Poloniae, 2015
H. Łukasiak
doaj   +1 more source

Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables. [PDF]

Foods
Faisal M, Arshad N, Wang H, Li C, Ma J, Kong X, Luo H, Yu L.   +7 more
europepmc   +1 more source

Biomolecules under Pressure: Phase Diagrams, Volume Changes, and High Pressure Spectroscopic Techniques. [PDF]

Int J Mol Sci, 2022
Smeller L.
europepmc   +1 more source

The diffusion constant of pectinmethylesterase

, 1949
Call number: LD2668 .T4 1949 H62Master of ...
Howell, Barbara Fennema.
core  

Plantgebaseerde levensmiddelen structureren via selectieve voorbehandeling van grondstoffen: Evaluatie van het endogene structuurbepalende potentieel van tomaat, wortel en broccoli

, 2014
Dispersed plant-based foods, such as soups, sauces and smoothies, represent a category of ready-to-eat foods which contain one or more fruit and/or vegetable sources.
Houben, Ken
core