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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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.1/2539 |
| Country: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/2539 |