Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Carrot ( Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanchingGonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.Journal of food engineering, 2010-04, Vol.97 (4), p.574-581 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
2 |
Material Type: Artigo
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Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin ( Cucurbita maxima L.) during blanchingGonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.Journal of food engineering, 2007-08, Vol.81 (4), p.693-701 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
3 |
Material Type: Artigo
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Kinetics of quality changes of pumpkin ( Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditionsGonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S. ; Silva, C.L.M.Journal of food engineering, 2011-09, Vol.106 (1), p.40-47 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |