Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

The potato processing industry produces peels, a good source of fibres, minerals and
antioxidants, which could be recovered and used in the production of added-value products …

This study evaluated the effects of three electron beam (e-beam) levels (0, 500 and 1000
Gy) on the sprouting and physico-chemical properties of five potato cultivars (Arinda, Burren …

This study evaluated the effects of high-energy electron beams (e-beams) on sprouting,
physical–chemical properties and membrane lipid peroxidation of 'Zihuabai'potatoes stored …

Modern techniques of potato tuber storage have a number of economic, technical, and
technological disadvantages and they do not ensure high product safety–potato losses run …

Modern techniques of potato tubers storage have a number of economic, technical, and
technological disadvantages and they do not ensure high product safety–potato losses run …

Recent food processing trends and preservation technology mainly focus on retaining
freshness and minimizing nutritional and sensory losses during processing. Conventional …

The study perpersents the influence of electron irradiation on on the phenology and
productivity of potatoes inhabited by the fungus Rhizoctonia solani Kuhn. Potato samples …

Asparagus (Asparagus officinalis L.) has short shelf-life due to the high metabolic activity of
the apical meristems. Storage at low temperature and high relative humidity is used …

Проведены экспериментальные исследования по изучению роста фитопатогенного
гриба Rhizoctonia solani Kuhn, являющегося возбудителем одного из наиболее …