Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation
Author:
Affiliation:
1. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
Funder
Ministry of Food Processing Industries
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1422744
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1. Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon
2. RESIDUAL PECTINESTERASE ACTIVITY IN DEHYDRATED ONION AND GARLIC PRODUCTS
3. Inactivation of proteases and lipases by ultrasound
4. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching
5. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
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