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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating

  • Published:2018-07 Issue: Volume:93 Page:456-462
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Jamali Seyedeh Narges,Kashaninejad Mahdi,Amirabadi Alireza Asadi,Aalami Mehran,Khomeiri Morteza

Funder

Gorgan University of Agricultural Sciences and Natural Resources

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Thermal inactivation kinetics of pectin methylesterase and cloud stability in sour orange juice;Aghajanzadeh;Journal of Food Engineering,2016

2. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT-Food Science and Technology,2008

3. Analysis of processes causing thermal inactivation of enzymes;Ahern;Methods of Biochemical Analysis,1988

4. Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree;Ahmed;Journal of Food Engineering,2013

5. A fraction conversion kinetic model for thermal degradation of color in red chilli puree and paste;Ahmed;LWT-Food Science and Technology,2002
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