Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching
Author:
Affiliation:
1. Faculty of Agriculture and Natural Resources , An Giang University , Vietnam
2. Vietnam National University , Ho Chi Minh City , Vietnam
3. Department of Food Technology, College of Agriculture , Can Tho University , Vietnam
Abstract
Publisher
Walter de Gruyter GmbH
Link
https://www.sciendo.com/pdf/10.2478/hepo-2021-0025
Reference41 articles.
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2. Constantino LV, Rossetto LM, Benassi MT, Oliveira C, Zeffa DM, Koltun A et al. Physico-biochemical characterization of mini-tomatoes and internal preference mapping based on consumer acceptance. Sci Hortic 2021; 282:110034. doi:https://doi.org/10.1016/j.scienta.2021.11003410.1016/j.scienta.2021.110034
3. Li H, Deng Z, Liu R, Young JC, Zhu H, Loewen S, Tsao R. Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.). J Agric Food Chem 2011; 59(21):11803-11811. doi:https://doi.org/10.1021/jf202364v10.1021/jf202364v21905736
4. Liu Y, Tikunov Y, Schouten RE, Marcelis LF, Visser RG, Bovy A. Anthocyanin biosynthesis and degradation mechanisms in Solanaceous vegetables: a review. Front Chem 2018; 6:52. doi:https://doi.org/10.3389/fchem.2018.0005210.3389/fchem.2018.00052585506229594099
5. Xiao HW, Bai JW, Sun DW, Gao ZJ. The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review. J Food Eng 2014; 132:39-47. doi:https://doi.org/10.1016/j.jfoodeng.2014.01.03210.1016/j.jfoodeng.2014.01.032
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