Biological membrane deterioration and associated quality losses in food tissues.
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Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food PreservationOnion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.Natural antioxidants protect against cadmium-induced damage during pregnancy and lactation in rats' pups.The microbiology of minimally processed fresh fruits and vegetables.Factors affecting quality and postharvest properties of vegetables: integration of water relations and metabolism.Plant stress physiology: opportunities and challenges for the food industry.Factors affecting the water holding capacity of red meat products: a review of recent research advances.Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.Role of internal atmosphere on fruit ripening and storability-a review.Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review.Phospholipase Dα1-mediated phosphatidic acid change is a key determinant of desiccation-induced viability loss in seeds.Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds.Hard-to-cook phenomenon in common beans--a review.Alleviation of postharvest chilling injury of tomato fruit by salicylic acid treatment.Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood.Influence of dietary vitamin E and C supplementation on vitamin E and C content and thiobarbituric acid reactive substances (TBARS) in different tissues of growing pigs.Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics.The influence of graded levels of available phosphorus on growth performance, muscle antioxidant and flesh quality of young grass carp (Ctenopharyngodon idella).Turnover of Glycerolipid Metabolite Pool and Seed Viability.
P2860
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P2860
Biological membrane deterioration and associated quality losses in food tissues.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 1991
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Biological membrane deterioration and associated quality losses in food tissues.
@en
Biological membrane deterioration and associated quality losses in food tissues.
@nl
type
label
Biological membrane deterioration and associated quality losses in food tissues.
@en
Biological membrane deterioration and associated quality losses in food tissues.
@nl
prefLabel
Biological membrane deterioration and associated quality losses in food tissues.
@en
Biological membrane deterioration and associated quality losses in food tissues.
@nl
P2860
P1476
Biological membrane deterioration and associated quality losses in food tissues.
@en
P2093
Stanley DW
P2860
P304
P356
10.1080/10408399109527554
P577
1991-01-01T00:00:00Z