Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L*a*b*) and texture changes were studied in a temperature range of 70–90 C for carrots (Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour (L* par...

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Detalhes bibliográficos
Autor principal: Gonçalves, E.M. (author)
Outros Autores: Pinheiro, J. (author), Abreu, M. (author), Brandão, T.R.S. (author), Silva, C.L.M. (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Blanching
Kinetic models
Quality
Peroxidase enzyme
Total phenols
Colour
Texture
Texto completo:http://hdl.handle.net/10400.14/2658
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2658

Texto Completo

http://hdl.handle.net/10400.14/2658

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