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

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

<p>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 (<em>L</em>) and yellowness (<em>b</em>) colour changes were descri...

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Bibliographic Details
Main Authors: Rui M.S. Cruz, Ana I.A. Godinho, Dilek Aslan, Necip F. Koçak, Margarida C. Vieira
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2016-10-01
Series:International Journal of Food Studies
Subjects:
Portuguese cabbage
blanching
UV-C light
peroxidase
colour
texture
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/346

Internet

https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/346

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