[Investigation of peroxidase activity during processing, freezing and storage of potato and cauliflower]
1985
Stajnfeld, M.
Peroxidase activity occurs after some time during storage of all investigated varieties of frozen potato and cauliflower in cold places. The cause of the activity is in the non-linear peroxidase denaturation during heat treatment. Peroxidases of vegetable species differ among themselves and such differences were noticed even within one vegetable species, i.e. among varieties. The beginning of peroxidase regeneration during storage depends on the number and strength of secondary bonds broken during heat treatment. Regeneration process is different in potato and in cauliflower. Differences among the investigated potato and cauliflower varieties, regarding quality deterioration during cold storage, were noticed.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia
