Peroxidase inactivation and colour changes during ohmic blanching of pea puree

Journal of Food Engineering

Volumn 74, Issue 3, 2006, Pages 424-429

  Icier, Filiz ^a   Yildiz, Hasan ^b   Baysal, Taner ^a  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Blanching; Colour; Kinetic model; Ohmic; Pea puree; Peroxidase

Indexed keywords

COLOR; ELECTRIC POTENTIAL; ENZYMES; FOOD PROCESSING; OHMIC CONTACTS; REACTION KINETICS;

BLANCHING; KINETIC MODELS; OHMIC; PEROXIDASE;

FOOD PRODUCTS;

PISUM SATIVUM;

EID: 31644444479     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.032     Document Type: Article

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