Kinetics of destruction of potato polyphenol oxidase (PPO) during vacuum microwave blanching
Vacuum microwave (VM) blanching decreases enzymatic food browning at low temperatures (between ~40-55°C) when compared to conventional processing methods. The impact and reaction of microwave blanching on polyphenol oxidase (PPO) of the Russet potato was investigated and compared with the effects...
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| Language: | English |
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2010
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| Online Access: | http://hdl.handle.net/2429/17575 |