Results 51 to 60 of about 1,463 (189)
Factors associated with postharvest ripening heterogeneity of "Hass" avocados (Persea americana Mill) [PDF]
, 2016 Indexación: Web of ScienceIntroduction. 'Hass' is the main avocado cultivar commercialized worldwide. The extended flowering period, very low percentage of fruit set and inability to ripen on the tree renders the fruit heterogeneous and unpredictable ...
Campos-Vargas, R +6 more
core +1 more source
Journal of Food Science, Volume 89, Issue 10, Page 6127-6141, October 2024.Abstract This study aimed to compare the untreated, cold plasma (CP)‐optimized (30 kV/5 mm/6.7 min), CP‐extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology ...
Sitesh Kumar +5 more
wiley +1 more source
Effects of ultrasonic on microorganisms and enzymes [PDF]
, 2015 Removing on pathogens is the key concern of non-thermal technology in food products. Recently, inclusion of ultrasound into the food industry has been a subject of research and development.
Hosseinzadeh Samani, B., Lorigooini, Z.
core
Seasonal changes in pectinmethylesterase and polygalacturonase activities in kiwifruit.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988 This paper describes the seasonal changes in pectin content and pectinmethyleste rase (PE) and polygalacturonase (PG) activities in two cultivars of kiwifruits, 'Kory oku' and 'Hayward'. The main purpose of the study was to investigate the seasonal change s in pectin content on the basis of PE and PG activities and their properties.
Toshiyuki MATSUI, Hirotoshi KITAGAWA
openaire +2 more sources
Ultrasonic Production of Nano-Size Dispersions and Emulsions [PDF]
, 2005 Ultrasound is a well-established method for particle size reduction in dispersions and emulsions. Ultrasonic processors are used in the generation of nano-size material slurries, dispersions and emulsions because of the potential in the deagglomeration ...
Hielscher, Thomas
core +2 more sources
Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis [PDF]
, 2013 Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis ...
Drusch, Stephan +2 more
core +1 more source
Revista Brasileira de FruticulturaThis study aimed to evaluate some changes in the metabolism of papaya fruits submitted to damage by impact, abrasion and compression. Injuries were caused in two areas of 15 cm2 each; in diametrically opposite positions in the equatorial region of ...
LUIZ CARLOS CHAMHUM SALOMÃO +4 more
doaj +1 more source
Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review [PDF]
, 2015 The soursop fruit and the entire soursop plant is associated with a lot of health benefits which includes the killing of cancer cells in cancer patients.
Ajayi, A. A. +2 more
core +1 more source
Journal of Food Biochemistry, Volume 2024, Issue 1, 2024.Peach (Prunus persica (L.) Batsch) fruit are susceptible to chilling injury that is often manifested as browning of the internal flesh. As the ethylene antagonist, 1‐methylcyclopropene (1‐MCP) is an important contributor to resist chilling stress during peach (Prunus persica (L.) Batsch) storage at low temperatures, but the molecular mechanism of it is
Yaoyao Zhao +4 more
wiley +1 more source
Revista Brasileira de Fruticultura, 2013 Este trabalho foi realizado com o objetivo de avaliar o efeito de atmosferas controladas contendo diferentes concentrações de oxigênio sobre a atividade das enzimas β-galactosidase e pectina metilesterase, e sobre a cor da casca e a firmeza da polpa
Luciana Konda de Azevedo Pinto +4 more
doaj