Normal view MARC view ISBD view

Effect of natural cabbage and taro extracts on oxidative enzymes activity of frozen and dried banana products [electronic resource].

By:

Eissa, H. A

Contributor(s):

Language: English Summary language: Arabic Description: p.11131 - 111411Other title:

تأثير مستخلصات الكرنب والقلقاس الطبيعية على نشاط الانزيمات المؤكسدة لمنتجات الموز المجمد والمجفف [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2009 v. 34 (12) [electronic resource].

Subject(s):

Online resources:

In: Mansoura University journal of agricultural sciences 2009.v.34 (12)Summary: The objectives of our stUdy were to: (i) evaluate the potential of taro pulp and peel extracts for inhibition of oxidative enzymes activity (PPO, POD and CAT) in frozen banana pulp and dried banana rings, as compared with the effectiveness of cabbage extract; (ii) study the changes in oxidative enzymes activity and colour characteristics aller freezing or drying during storage time for two months at _18° C or for four months at room temperature,respectively.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

The objectives of our stUdy were to: (i) evaluate the potential of taro pulp and peel extracts for inhibition of oxidative enzymes activity (PPO, POD and CAT) in frozen banana pulp and dried banana rings, as compared with the effectiveness of cabbage extract; (ii) study the changes in oxidative enzymes activity and colour characteristics aller freezing or drying during storage time for two months at _18° C or for four months at room temperature,respectively.

Summary in Arabic.

There are no comments on this title.

to post a comment.