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Modifications in organic acid profiles during fruit development and ripening: correlation or causation?
(Frontiers in Plant Science, 2019)
Fermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2017-10-01)
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening ...
Differential display and suppression subtractive hybridization analysis of the pulp of ripening banana
(ELSEVIER SCIENCE BV, 2010)
The fruit of banana undergoes several important physico-chemical changes during ripening. Analysis of gene expression would permit identification of important genes and regulatory elements involved in this process. Therefore, ...
Expression patterns of cell wall-modifying genes from banana during fruit ripening and in relationship with finger drop
(OXFORD UNIV PRESS, 2009)
Few molecular studies have been devoted to the finger drop process that occurs during banana fruit ripening. Recent studies revealed the involvement of changes in the properties of cell wall polysaccharides in the pedicel ...
Unravelling the molecular regulation mechanisms of slow ripening trait in prunus persica
(MDPI, 2021)
Fruit development is a complex process that involves the interplay of cell division, expansion, and differentiation. As a model to study fruit development, nectarines incapable of ripening
were described as slow ripening. ...
Transcriptome Analysis During Ripening Of Table Grape Berry Cv. Thompson Seedless.
(2018)
Ripening is one of the key processes associated with the development of major organoleptic characteristics of the fruit. This process has been extensively characterized in climacteric fruit, in contrast with non-climacteric ...
Transcriptome analysis during ripening of table grape berry cv. Thompson Seedless.
(2018)
Ripening is one of the key processes associated with the development of major organoleptic characteristics of the fruit. This process has been extensively characterized in climacteric fruit, in contrast with non-climacteric ...
Transcriptome analysis during ripening of table grape berry cv. Thompson Seedless.
(2018)
Ripening is one of the key processes associated with the development of major organoleptic characteristics of the fruit. This process has been extensively characterized in climacteric fruit, in contrast with non-climacteric ...
Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
(John Wiley & Sons Ltd, 2010-08)
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by ...
Activity of pectic enzymes involved in the ripening process of lulo (solanum quitoense lam.)
(Universidad Nacional de Colombia, Facultad de Agronomía, Centro Editorial, 2011)
In the ripening process of the lulo (Solanum quitoense Lam.) physicochemical changes are produced by pectics enzymes as Polygalacturonase (PG), Pectinesterase (PE) and Pectateliase (PL) that acting on pectics substrates ...