Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 687-692

  Huang, Yuanyuan ^a   Sheng, Jianchun ^a   Yang, Fangmei ^a   Hu, QiuHui ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Green tea; Microwave heating; Oven heating; Preservation quality

Indexed keywords

CHLOROPHYLL; ENZYME INHIBITION; FOOD PRODUCTS; FOOD STORAGE; MICROWAVE HEATING; VITAMINS;

CHLOROPHYLL CONTENT; GREEN TEA; OVEN HEATING; PRESERVATION QUALITY;

FOOD PRESERVATION;

ASCORBIC ACID; CHLOROPHYLLS; ENZYMES; FOOD STORAGE; MICROWAVE OVENS;

EID: 33746358832     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.007     Document Type: Article

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