Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

Journal of Food Engineering

Volumn 81, Issue 4, 2007, Pages 693-701

  Goncalves E M ^a   Pinheiro, J ^a   Abreu, M ^a   Brandao T R S ^b   Silva, C L M ^b  

^a INETI   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Blanching; Colour; Kinetic models; Peroxidase; Pumpkin; Texture

Indexed keywords

ACTIVATION ENERGY; ENZYME KINETICS; KINETIC PARAMETERS; RATE CONSTANTS;

ARRHENIUS LAW; CHROMA INDEX; TEMPERATURE RANGE;

AGRICULTURAL PRODUCTS;

ACTIVATION ENERGY; ENZYMES; REACTION KINETICS; VEGETABLES;

CUCURBITA MAXIMA;

EID: 33947167286     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.01.011     Document Type: Article

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