Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica ) slices by selected gums during low temperature storage

Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices

(2018) Frederick Sarpong et al.   HEAT AND MASS TRANSFER

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

(2018) Haroon Elrasheid Tahir et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

(2018) Frederick Sarpong et al.   Journal of Food Measurement and Characterization

The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying

(2018) Frederick Sarpong et al.   Journal of Food Measurement and Characterization

Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

(2017) Zhongyuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of Edible Coatings on Convective Drying and Characteristics of the Dried Pineapple

(2015) K. S. Silva et al.   Food and Bioprocess Technology

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

(2015) Sonu Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

From Apple to Juice—The Fate of Polyphenolic Compounds

(2013) Vincent I. Candrawinata et al.   FOOD REVIEWS INTERNATIONAL

Chitosan as a Novel Edible Coating for Fresh Fruits

(2013) Rayees Ahmad SHIEKH et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum LycopersicumL.) Fruits during Storage

(2012) Fahad Y. Al-Juhaimi   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage

(2012) Asgar Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis )

(2010) Ahmed M. M. Rayan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Color Kinetics of Aonla Shreds with Amalgamated Blanching During Drying

(2010) R.K. Gupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

(2010) Ann Wambui Munyaka et al.   JOURNAL OF FOOD SCIENCE

Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit

(2010) Asgar Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

(2009) Gemma Oms-Oliu et al.   JOURNAL OF FOOD ENGINEERING

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

(2009) Serghei Cernîşev   JOURNAL OF FOOD ENGINEERING