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פותח על ידי קלירמאש פתרונות בע"מ -
Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
Year:
1983
Source of publication :
Journal of Food Science
Authors :
כהן, ורדה
;
.
שרון, אסנת
;
.
Volume :
48
Co-Authors:

SHARON‐RABER, O., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
KAHN, V., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel

Facilitators :
From page:
1874
To page:
1875
(
Total pages:
2
)
Abstract:
Enzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue. Copyright © 1983, Wiley Blackwell. All rights reserved
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2621.1983.tb05107.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19705
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:31
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Scientific Publication
Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
48

SHARON‐RABER, O., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
KAHN, V., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel

Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
Enzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue. Copyright © 1983, Wiley Blackwell. All rights reserved
Scientific Publication
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