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The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungar...
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Based on the known approaches and published mathematical models, as well as on theoretical consideration using our experimental data, the integrated approach to mathematical modelling of atrazine bi...
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreas...
Effects of light on the chlorophyll (Chl) degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets after blanching were studied. Chl contents decreased greatly during storage a...
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
An α-L-arabinofuranosidase gene of Aspergillus oryzae was expressed in Pichia pastoris. The re-combinant enzyme released L-arabinose from arabinose-containing polysaccharides such as lupin pectic gala...
The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reac...
Selected strains of Pseudomonas putida, Pseudomonas cepacia, Trichosporon penicillatum yeast and the mixed culture of these three strains were used for aerobic degradation of formaldehyde and formic a...
Catalase-peroxidase (CP) production by a Bacillus sp. (Bacillus KF) newly isolated from a textile finishing effluent and by this strain immobilised on light expanded clay was studied. In cultivations ...
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...
From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by iden...
Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of...

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