The effect of invertase concentration on quality parameters of fondant
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03894-4
Abstract: Fondant is a saturated sugar solution which is a paste- or cream-like heterogeneous system consisting of a solid phase (saccharose crystals), a liquid phase (saturated saccharose solution and glucose/invert sugar) and a gaseous phase. Fondant… read more here.
Keywords: invertase; effect; invertase concentration; quality parameters ... See more keywords
Sugar, Invertase Enzyme Activities and Invertase Gene Expression in Different Developmental Stages of Strawberry Fruits
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11040509
Abstract: The cultivated strawberry (Fragaria × ananassa) is octoploid (2n = 8x = 56) and has been the focused fruit species of which an increasing number of molecular and genetic research has been conducted in recent… read more here.
Keywords: invertase enzyme; invertase gene; activity; gene expression ... See more keywords