Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5370-5375

  Gonçalves, Elsa M ^a   Pinheiro, Joaquina ^a   Alegria, Carla ^a   Abreu, Marta ^a   Brandão, Teresa R S ^b   Silva, Cristina L M ^b  

^a INETI   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Blanching; Broccoli; Kinetics modeling; Quality parameters

Indexed keywords

PEROXIDASE; PHENOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BRASSICA; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; HEAT; KINETICS;

BRASSICA; FOOD HANDLING; HOT TEMPERATURE; KINETICS; PEROXIDASE; PHENOLS; PLANT PROTEINS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 67649170637     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900314x     Document Type: Article

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