Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
The inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied. Red beet subjected to MW blanching for 5 min at 100-200 W resulted in large weight losses accompanie...
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| Autores principales: | Latorre, M.E., Bonelli, P.R., Rojas, A.M., Gerschenson, L.N. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v109_n4_p676_Latorre |
| Aporte de: |
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