Quality changes of carrots under different frozen storage conditions: A kinetic study-Reference-Cited by-同舟云学术

Quality changes of carrots under different frozen storage conditions: A kinetic study

Published:2020-11-08 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gonçalves Elsa M.¹²^ORCID,Abreu Marta¹³^ORCID,Pinheiro Joaquina¹⁴^ORCID,Brandão Teresa R. S.⁵^ORCID,Silva Cristina L. M.⁵^ORCID

Affiliation:

1. UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal

2. GeoBiotec – Geobiociências, Geoengenharias e GeotecnologiasFaculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal

3. LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de AgronomiaUniversidade de Lisboa Lisbon Portugal

4. MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria Peniche Portugal

5. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14953

Reference54 articles.

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4. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

5. Determinacion de parametros cinéticos de peroxidasa y clorofila a en judias verdes (Phaseolus vulgaris cv. Win) y estabilidad del producto congelado;Bifani V.;Revista de Quimica Teorica y Aplicada, Febrero LIX,2002

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