Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Frank H. Schiller"'
Autor:
V. P. Maier, Frank H. Schiller
Publikováno v:
Journal of Food Science. 26:322-328
SUMMARY Some chemical changes in Deglet Noor dates during storage at 49° C were studied. Darkening is the combined result of both oxidative and non-oxidative browning. The former, which constitutes about 10–20% of the total darkening, can be inhib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2185fce14925886266447f9be24ae7e
https://doi.org/10.1111/j.1365-2621.1961.tb01662.x
https://doi.org/10.1111/j.1365-2621.1961.tb01662.x
Autor:
Frank H. Schiller, V. P. Maier
Publikováno v:
Journal of Food Science. 26:529-534
SUMMARY The rates of various reactions associated with deterioration of whole dates such as darkening, pH decrease, sucrose hydrolysis, and oxygen and carbon dioxide gas exchange were studied at 28.4, 38.0, and 49.0°C and their apparent activation e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::009be08f244692fd65a340585a8ab51b
https://doi.org/10.1111/j.1365-2621.1961.tb00401.x
https://doi.org/10.1111/j.1365-2621.1961.tb00401.x