Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation
The effect of traditional thermal water blanching, or its combination with a UV-C radiation pre-treatment (11 J/m2), on the inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) was carried out in the temperature range of 80 to 98 °C, and up to 3 min of processing time. Peroxidase inac...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/10014 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/10014 |