Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75–95 C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference tem...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/2838 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2838 |