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Showing 1 to 2 of 2 for “"Feijoa"”.

  1. Effects of combined high hydrostatic pressure and dense phase carbon dioxide treatments on inactivation of enzymes, microorganisms and sensory properties of different products

    Duong, TrangResearchSpace@Auckland2015

    … (PPO) and pectinmethylesterase (PME) of feijoa, inactivation of microorganisms in their growth media and sensory properties of treated feijoa products. The changes in pure PPO secondary structure, size and inactivation kinetics were studied. Feijoa puree, pure mushroom PPO (E.C.1.14.18.1) …

    auckland-ms Repository record

  2. An examination of postharvest techniques to enable seafreight export of feijoa (Acca sellowiana [O.Berg.] Burret) : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu Campus, Palmerston North, New Zealand

    Oseko, Jacqueline Kwamboka2020

    massey