[Blanching prefreezing in some brassicaceae. Heat inactivation of peroxidase and lipoxygenase and measurement of the catalytic non-enzymatic activity oxidizing the lipids]

Pizzocaro, F.; Monteverdi, R.

[Blanching prefreezing in some brassicaceae. Heat inactivation of peroxidase and lipoxygenase and measurement of the catalytic non-enzymatic activity oxidizing the lipids]

1985

Pizzocaro, F. (Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milan (Italy)) | Monteverdi, R.

AGROVOC Keywords

blanchiment blanching blanqueo broccoli brocoli cauliflowers chemicophysical properties coliflor congelamento efectos secundarios effet secondaire effetti secondari escaldado freezing lipide lipidi lipids nabo navet perossidasi peroxidases resistencia a la temperatura scalding scottatura side effects temperature resistance turnips

Bibliographic information

Published in

Annali dell'Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milano (Italy)

Volume 8

Pagination

pp. 37-45

Other Subjects

Peroxidasas; Imbiancamento; Propriete physico-chimique; Resistance a la temperature; Cavolfiore; Lipidos; Peroxydase; Rapa; Propiedades fisico-quimicas; Congelacion; Chou brocoli; Resistenza alla temperatura; Chou-fleur; Proprieta chimico-fisiche; Echaudage; Congelation

Language

Italian

Note

1 table; 3 graphs; 11 ref. Summaries (En, It)

Type

Summary; Non-Conventional

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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