Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching

The e ects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a rst-order reaction model. The greenness (a)...

Full description

Bibliographic Details
Main Author: Cruz, R. M. S. (author)
Other Authors: Godinho, Ana (author), Aslan, Dilek (author), Koçab, Necip (author), Vieira, M. M. C. (author)
Format: article
Language:eng
Published: 2017
Subjects:
Portuguese cabbage
Blanching
UV-C light
Peroxidase
Colour
Texture
Online Access:http://hdl.handle.net/10400.1/10235
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/10235

Internet

http://hdl.handle.net/10400.1/10235

Similar Items