Now showing items 1-3 of 3
Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide
Degradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison ...
Control of polyphenol oxidase in whole potatoes by low temperature blanching
Russet Burbank potatoes can be blanched up to 60 min at 50 °C without any loss in firmness and without appearance of browning on their peels, eyes or infected areas. Low temperature blanching (LTB) for 45 min did not cause ...
Determination of the effects of biomaterials on human peripheral blood mononuclear cells (PBMC)
(European IOS Press, 2002)