Kinetics of Browning of Sultana Grapes

Journal of Food Science

Volumn 52, Issue 4, 1987, Pages 990-993

  AGUILERA, J M ^a   OPPERMANN, K ^a   SANCHEZ, F ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987306861     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb14258.x     Document Type: Article

References (17)

1. Computer simulation of non‐enzymatic browning during potato dehydration.
2. Relation of moisture to water activity in prunes and raisins.
3. Browning of sultana grape berries during drying.
4. External colour of dried sultanas.
5. The effect of pretreat‐ment and subsequent drying on the activity of grape oxidase.
6. Thermostability of polyphenoloxidases in juices from different grape varieties.
7. Enzyme activity — index of quality in frozen vegetables.
8. Reaction kinetics and accelerated tests simulation as a function of temperature
9. Dry‐blanch‐dry (DBD) method for drying fruit.
10. The color problem in foods.
11. Control of enzymatic browning in processed mushrooms (Agaricus bisporus).
12. Enzymatic browning of peaches: Effect of giberellic acid and ethephon on phenolic compounds and polyphenoloxidase activity.
13. Cuticular transpiration and wax structure and composition of leaves and fruit of vitis vinifera. Aust.
14. Volatile compounds in dried grapes,
15. Etude du sechage des raisins. 1. Effet de traite‐ments de modification de la surface sur la cinetique du sechage.