Enzymatic browning in sliced and puréed avocado: A fractal kinetic study

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 210-215

  Quevedo, R ^a   Ronceros, B ^a,b   Garcia, K ^a   Lopez P ^a   Pedreschi, F ^c  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Avocado; Computational vision; Enzymatic browning; Fractal; Kinetic

Indexed keywords

, INHIBITOR; AVOCADO; COMPUTATIONAL VISION; ENZYMATIC BROWNING; FRACTAL KINETICS; FRACTAL METHODS; KINETIC RATES; MEAN VALUES; POLYPHENOL OXIDASE; SHELF LIFE; SODIUM BISULFITE; STRUCTURAL STATE; SURFACE IMAGE; VALUE METHODS;

CHEMICAL REACTIONS; COMPUTER VISION; EXPERIMENTS; SODIUM;

FRACTALS;

PERSEA AMERICANA;

EID: 79954419220     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.012     Document Type: Article

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