Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture-Reference-Cited by-同舟云学术

Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture

Published:2022-08 Issue: Volume:80 Page:103105
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Barrón-García Oscar Y.,Nava-Álvarez Bibiana,Gaytán-Martínez Marcela,Gonzalez-Jasso Eva,Morales-Sánchez Eduardo

Funder

Instituto Politecnico Nacional Secretaria de Investigacion y Posgrado

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM;Abedelmaksoud;Journal of Food Science and Technology,2018

2. High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics;Atuonwu;Journal of Food Process Engineering,2019

3. Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes;Barron-García;LWT - Food Science and Technology,2021

4. Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field;Barrón-García;Innovative Food Science and Emerging Technologies,2019

5. Effect of microwave blanching on the quality of frozen Agaricus bisporus;Bernas̈;Food Science and Technology International,2015

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