Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching

The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied a...

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Bibliographic Details
Main Author: Gonçalves, Elsa M. (author)
Other Authors: Pinheiro, Joaquina (author), Alegria, C. (author), Abreu, Marta (author), Brandão, Teresa R. S. (author), Silva, Cristina L.M. (author)
Format: article
Language:eng
Published: 2010
Subjects:
Broccoli
Blanching
Quality parameters
Kinetics modeling
Online Access:http://hdl.handle.net/10400.14/2701
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2701

Internet

http://hdl.handle.net/10400.14/2701

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