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Effects of ethylene and 1-MCP on quality maintenance of fresh cut celery
(Elsevier Science, 2019-02)
Ethylene is accepted to be a key player in the regulation of climacteric fruit ripening and senescence of leafy vegetables. In contrast, there is still disparity in the literature on the role it may have on quality ...
Estudio de un Proceso de Markov de Salto en Biología Celular
(Universidad de ChilePrograma Cybertesis, 2007)
Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
(Wiley Blackwell Publishing, Inc, 2007-12)
This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, ...
Respiratory activity and phenolic compounds in pre-cut celery
(Elsevier, 2007-01)
The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, ...
Substituição de nitrito de sódio por extrato vegetal na elaboração de produto cárneo cozido enlatado
(Universidade Estadual Paulista (Unesp), 2021-10-19)
A pesquisa caracterizou aspectos sensoriais, físicos e químicos do produto Canned Corned Beef (CCB) elaborado com extrato de aipo em substituição ao aditivo sintético nitrito de sódio. Foram conduzidos testes com cinco ...
Cultivo comercial de apio
(Servicio Nacional de Aprendizaje (SENA)Subdirección General de Operaciones. División Agropecuaria, 2018)
Monogamy of temporal correlations: Witnessing non-Markovianity beyond data processing
(American Physical Society, 2020-03-20)
Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
(Wiley Blackwell Publishing, Inc, 2015-11)
In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and ...
Produção de salame tipo italiano através de cura natural com extratos de aipo e acelga
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-12-17)
The meat industry is always alert to consumer s requirements. Consumer s are now in search for healthier products, once they are changing their food habits. The sodium nitrite and other chemical preservatives are related ...