Zobrazeno 1 - 7 of 7 pro vyhledávání: '"I. M. Coggiola"'
1
Superficial scald, a functional disorder of stored apples VI.—Evaporation of α-farnesene from the fruit
Autor: F. E. Huelin, I. M. Coggiola
Publikováno v: Journal of the Science of Food and Agriculture. 21:82-86
During storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α-farnesene evaporated, α-farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increase
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::941ee089bbcc568bec9585cfc756e22c
https://doi.org/10.1002/jsfa.2740210207
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2
Superficial scald, a functional disorder of stored apples. V.—Oxidation of α-farnesene and its inhibition by diphenylamine
Autor: F. E. Huelin, I. M. Coggiola
Publikováno v: Journal of the Science of Food and Agriculture. 21:44-48
α-Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e6f7cd176b68c5eb4d729fde0f52c8b
https://doi.org/10.1002/jsfa.2740210113
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3
Superficial scald, a functional disorder of stored apples VII.—effect of applied α-farnesene, temperature and diphenylamine on scald and the concentration and oxidation of α-farnesene in the fruit
Autor: I. M. Coggiola, F. E. Huelin
Publikováno v: Journal of the Science of Food and Agriculture. 21:584-589
The α-farnesene content of apples usually passed through a maximum during storage. Studies in the range 0 to 15°c indicated that the highest maximum was reached at approximately 5°c. The concentration of total lipid and fatty acids in the coating
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::488f3f11147a16ef1e416fe0c7a28928
https://doi.org/10.1002/jsfa.2740211111
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5
The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions
Autor: G. S. Sidhu, I. M. Coggiola, H. Kennett, F. E. Huelin
Publikováno v: Journal of the Science of Food and Agriculture. 22:540-542
The rates of anaerobic decomposition of ascorbic acid and the yields of furfural were measured from pH
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0939b6590a9f7d3d386375fbd34281f6
https://doi.org/10.1002/jsfa.2740221011
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