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Articles (5)

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1-5 of 5 results for pardeamiento no enzimático.

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Select article: Efecto de la temperatura y contenido en sólidos solubles sobre la cinética de pardeamiento no enzimático de zumos clarificados de manzana/Effect of temperature and soluble solids content on nonenzymatic browning kinetics for clarified apple juices

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Research article

First published 1995-2

Efecto de la temperatura y contenido en sólidos solubles sobre la cinética de pardeamiento no enzimático de zumos clarificados de manzana/Effect of temperature and soluble solids content on nonenzymatic browning kinetics for clarified apple juices

A. Ibarz, J. Naves

Food Science and Technology International

Select article: Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

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Review article

First published 1998-12

Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables

F. Artés, M. Castañer, M.I. Gil

Food Science and Technology International

Select article: Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

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Research article

First published 1997-12

Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

C.A. Campos, S.M. Alzamora, L.N. Gerschenson

Food Science and Technology International

Select article: Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice

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Research article

First published 1997-6

Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice

A. Ibarz, O. Martín, G.V. Barbosa-Cánovas

Food Science and Technology International

Select article: Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

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Research article

First published 1997-6

Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

Y. Luo, G.V. Barbosa-Cánovas

Food Science and Technology International

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