Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

Author:

Gonçalves E.M.,Pinheiro J.,Abreu M.,Brandão T.R.S.,Silva C.L.M.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Kinetics of softening of potato tissue by temperature fluctuations in frozen storage;Alvarez;European Food Research Technology,2000

2. AOAC official methods of analysis, 1984. Vitamin C (Ascorbic Acid) in Vitamin Preparations and Juices, 2,6-Dichloroindophenol Titrimetric Method.

3. Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions;Aparicio-Cuesta;Journal of the Science of Food and Agriculture,1989

4. Considerations in calculating kinetic parameters from experimental data;Arabshahi;Journal of Food Process and Engineering,1985

5. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahçeci;Journal of Food Engineering,2005

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