4.7 Article

Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Rui M. S. Cruz et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Food Science & Technology

Thermal inactivation of peroxidase during blanching of butternut squash

M. V. Agueero et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

Rui M. S. Cruz et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)

Article Food Science & Technology

Applications and ultrasonics in food potential of processing

D Knorr et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Food Science & Technology

Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution

MA Lemos et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)