Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit
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DOI: 10.1007/s13197-018-3263-2
Abstract: Peroxidase (POD), polyphenol oxidase (PPO), ascorbate oxidase (AO) and pectin methylesterase (PME) from ‘Lalit’ guava variety have been purified using BioGel P-100 and UNOsphere Q resins. POD, PPO, AO, and PME were partially purified to… read more here.
Keywords: quality deteriorating; deteriorating enzymes; showed optimum; characterization quality ... See more keywords
Characterization of Quality Attributes to Evaluate the User Experience in Augmented Reality
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DOI: 10.1109/access.2022.3216860
Abstract: This study proposes a characterization of quality attributes for applications that use augmented reality. This classification is done from the perspective of the user experience. The attribute identification was based on primary studies of the… read more here.
Keywords: characterization quality; user experience; augmented reality;
Characterization of Quality Properties in Spoiled Mianning Ham
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DOI: 10.3390/foods11121713
Abstract: Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources… read more here.
Keywords: characterization quality; mianning ham; spoiled mianning; spoiled ham ... See more keywords
Assessing Quantitative Criteria for Characterization of Quality Categories for Grafted Watermelon Seedlings
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DOI: 10.3390/horticulturae5010016
Abstract: Vegetable grafting is a practice employed worldwide since it helps prevent biotic and abiotic disorders, and watermelon is one of the most important species grafted. The objective of this study was to set critical limits… read more here.
Keywords: characterization quality; quality; quality categories; categories grafted ... See more keywords