Thermal inactivation of peroxidase during blanching of butternut squash

LWT

Volumn 41, Issue 3, 2008, Pages 401-407

  Aguero M V ^a,b   Ansorena, M R ^a,b   Roura, S I ^a,b   del Valle, C E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Blanching; Butternut squash; Peroxidase; Thermal inactivation kinetic

Indexed keywords

ACTIVATION ANALYSIS; HEAT RESISTANCE; REACTION KINETICS; THERMAL EFFECTS; WATER ANALYSIS;

BLANCHING; BUTTERNUT SQUASH; PEROXIDASE; THERMAL INACTIVATION KINETICS;

ENZYME KINETICS;

JUGLANS CINEREA;

EID: 36348986715     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.029     Document Type: Article

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