Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. II. Mathematical Modelling

By Isaksen A.   Adler-Nissen J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 8, 1997-12 ,pp. : 847-852

Academic Press

Access to resources Recommend Favorite

Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées

By Parpinello G.P.   Chinnici F.   Versari A.   Riponi C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 3, 2002-05 ,pp. : 239-243

Academic Press

Access to resources Recommend Favorite

Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

By Fernández García Avelina   Butz Peter   Bognàr Antal   Tauscher Bernhard  

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 290-296

Springer Publishing Company

Access to resources Recommend Favorite

Effect of L-Glucose and D-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

By Bautista Derrick A.   Pegg Ronald B.   Shand Phyllis J.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 71-77

International Association for Food Protection

Access to resources Recommend Favorite

Antibacterial Activity of the Glucose Oxidase/Glucose System in Liquid Whole Egg

By Dobbenie D.   Uyttendaele M.   Debevere J.  

Journal of Food Protection, Vol. 58, Iss. 3, 1995-03 ,pp. : 273-279

International Association for Food Protection

Access to resources Recommend Favorite