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Blanching precongelamento in alcune brassicacee. Inattivazione termica di perossidasi e lipossigenasi e misura dell' attivita catalitica non-enzimatica ossidante i lipidi.

1985

Pizzocaro F. | Monteverdi R.

AGROVOC Keywords
blanchiment blanching blanqueo broccoli brocoli cauliflowers chemicophysical properties chou fleur coliflor efectos secundarios effet secondaire escaldado freezing lipide lipids nabo navet peroxidases resistencia a la temperatura scalding side effects temperature resistance turnips
Bibliographic information
Annali dell'Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milano
Volume 8
Other Subjects
Lipidos; Propiedades fisico quimicas; Chou brocoli; Congelacion; Peroxidasas; Peroxydase; Echaudage; Propriete physico chimique; Resistance a la temperature; Congelation
Language
Italian
Note
1 table; 3 graphs; 11 ref. Summaries (En, It). AVAILABILITY: ISMEA, Via Nomentana 183, 00161 Roma - Italy
Translated Title
English. [Blanching prefreezing in some brassicaceae. Heat inactivation of peroxidase and lipoxygenase and measurement of the catalytic non-enzymatic activity oxidizing the lipids]. [Italian]
Type
Journal Article; Summary; Non Conventional
Source
Annali-dell'Istituto-Sperimentale-per-la-Valorizzazione-Tecnologica-dei-Prodotti-Agricoli,-Milano (Italy). (1985). v. 8 p. 37-45. Received 1988.
Corporate Author
Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milan (Italy)
2012-11-15
AGRIS AP
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