statistical software minitab for windows version 15.1 (Minitab Inc)
90
Structured Review
Minitab Inc
statistical software minitab for windows version 15.1
Statistical Software Minitab For Windows Version 15.1, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+software+minitab+for+windows+version+15%2E1/minitab+software/10__1016_slash_j__foodchem__2025__144611-170-0-2
Average 90 stars, based on 1 article reviews
Statistical Software Minitab For Windows Version 15.1, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+software+minitab+for+windows+version+15%2E1/minitab+software/10__1016_slash_j__foodchem__2025__144611-170-0-2
Average 90 stars, based on 1 article reviews
statistical software minitab for windows version 15.1 - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with "tannase + lactonase + papain". Article Snippet: Turbidity and sediment formation in pomegranate juice (PJ) is a consequence of the interaction between tannins and proteins.. The aim of this study was to disrupt this interaction by enzymatic hydrolysis of tannins [“tannase,” “lactonase (R-PON-1)”] and proteins (papain).. The effect of enzymatic treatments on sediment/turbidity was studied throughout storage (20 C). Article Title: Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice Article Snippet: This study was conducted to determine the effects of tannase, paraoxonase-1 (PON-1) and/or cysteine protease (CP) on the copigmentation of individual anthocyanins, astringency and other sensory properties (odour, colour and overall liking) of pomegranate juice (PJ) during storage at 20 C. CP increased (20.7–41.3 %) the stability of all 3,5-diglucosidic anthocyanins.. “Tannase+PON-1” and “tannase+PON-1 + CP” caused a significant increase (8.8–12.1 %) in total monomeric anthocyanin content, colour density and hyperchromic effect.. The most effective anthocyanin for copigmentation was delphinidin-3-glu, followed by cyanidin-3-glucoside and pelargonidin-3-glucoside. |