Introduction à l'étude expérimentale de l'organogenèse axillaire du Cresson (Nasturtium officinale R. Br.)

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

The effects of water blanching, freezing, and frozen storage during 400 days at three different temperaress (N ntent l on colo l value. es in co degrad and hu cessfull kept c tures ( 7, 15 and 30 C), on waterc chlorophyll degradation, vitamin C co blanching induced significant changes activity was reduced 85% from its initia however, promoted significant differenc age, ascorbic acid (AA) and PO...

Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)

* Corresponding author. Tel.: +351 22 5580058; fax E-mail addresses: [email protected] (R.M.S. Cruz), m [email protected] (C.L.M. Silva). t of temperature abuses on the colour and vitamin C conturtium officinale R. Br.). c (AA) and dehydroascorbic (DHAA) acids, and colour, evaluated along a plan of temperature abuses, based on e period. A comparison between the hue angle and AA kinetic parameters ...

Watercress (Nasturtium officinale R. Br.) Minimally Processed: Effect of Storage Temperature and Different Films of Packaging

Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. Treatments were: packed with plain film (PD961EZ, 31m...

Conservation du virus de la Peste bovine à l'état lyophilisé

Adaptation du Virus de l'Echtyma Contrgieux à la Culture de Cellules de Singe