Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
The effects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a first-order reaction model. The gr...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2016-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/417 |
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