Heat Inactivation of Polyphenol Oxidase and Peroxidase as a Function of Water Activity: A Case Study of Mango Drying

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

(2011) Teresa Oliviero et al.   FOOD CHEMISTRY

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

(2011) J. Bassama et al.   FOOD RESEARCH INTERNATIONAL

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

(2008) Cheikh Ndiaye et al.   FOOD CHEMISTRY

Modelling and experimental validation of thin layer indirect solar drying of mango slices

(2008) A.O. Dissa et al.   RENEWABLE ENERGY

Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

(2007) Hariklia Vaikousi et al.   FOOD CHEMISTRY