Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper

Author:

Jeevitha G.C.1,Hebbar H. Umesh1,Raghavarao K.S.M.S.1

Affiliation:

1. Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India

Funder

DST, New Delhi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Thermal inactivation of peroxidase during blanching of butternut squash;Aguero;LWT - Food Sci. Technol.,2008

2. Quality indicators in blanched, frozen, stored vegetables;Barrett;Food Technol.,1995

3. Carotene content of some common and less familiar foods of plant origin;Bhaskarachary;Food Chem.,1995

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