Imprégnation sous vide pour modifier les propriétés physico-chimiques et les attributs sensoriels du cresson (les feuilles ont été sélectionnées avec un diamètre de 1,4 cm)
Smaller ice crystals in AFP-I impregnated (58 kPa, for 5 min) frozen samples. The authors found a reduction of carboxyl groups esterified with methyl alcohol in the tested tissue in the range from 85% to 45% in comparison to water-impregnated apples. The relevant literature data suggest that in the case of freezing an alternative to calcium ions and pectin methyl esterase may be provided by the application of antifreeze protein type I in the impregnating solutions. Antifreeze proteins I were used in the impregnation of watercress e.g., by Cruz et al. (2009).
TÉLÉCHARGER LE CATALOGUE
VISITE À:www.bhftech.org
Smaller ice crystals in AFP-I impregnated (58 kPa, for 5 min) frozen samples. The authors found a reduction of carboxyl groups esterified with methyl alcohol in the tested tissue in the range from 85% to 45% in comparison to water-impregnated apples. The relevant literature data suggest that in the case of freezing an alternative to calcium ions and pectin methyl esterase may be provided by the application of antifreeze protein type I in the impregnating solutions. Antifreeze proteins I were used in the impregnation of watercress e.g., by Cruz et al. (2009).
TÉLÉCHARGER LE CATALOGUE
VISITE À:www.bhftech.org
Antifreeze proteins I were used in the impregnation of watercress e.g., by Cruz et al. (2009).
ReplyDeleteImprégnation sous vide pour modifier les propriétés physico-chimiques et les attributs sensoriels du cresson (les feuilles ont été sélectionnées avec un diamètre de 1,4 cm)