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Characterization of the maturation process by changes in pineapple fruit textureDeterminación del proceso de madurez de la piña a base de los cambios en la textura
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1989)
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
(Cambridge University Press, 2019-02)
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus ...
Genome-wide expression analysis at three fruit ripening stages for tomato genotypes differing in fruit shelf life
(Elsevier Science, 2018-02)
The ripening stage at harvest time determines the tomato fruit quality. After the fruit achieves its maximum size several metabolic changes of typically climacteric fruits are produced. Two cultivated genotypes of Solanum ...
Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications
(Oxford Academic, 2009)
Peach (Prunus persica L. Batsch) is a climacteric fruit that ripens after harvest, prior to human consumption. Organic acids and soluble sugars contribute to the overall organoleptic quality of fresh peach; thus, the ...
Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
(Instituto de Tecnologia do Paraná, 2019-07)
Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract ...
The intersection between cell wall disassembly, ripening, and fruit susceptibility to Botrytis cinerea
(National Academy of Sciences, 2008-01)
Fruit ripening is characterized by processes that modify texture and flavor but also by a dramatic increase in susceptibility to necrotrophic pathogens, such as Botrytis cinerea. Disassembly of the major structural ...
α-L-Arabinofuranosidase activity during development and ripening of normal and ACC synthase antisense tomato fruit
(American Society for Horticultural Science, 2002-12)
α-L-Arabinofuranosidases (α-Af) are plant enzymes that have the capacity to release terminal arabinofuranosyl residues from a wide variety of pectic and hemicellulosic polymers, as well as different glycoconjugates. Our ...
Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
(Faculty Food Technology Biotechnology, 2019-03)
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene ...
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...