Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 671-680

  Kingsly, A R P ^a   Balasubramaniam, V M ^a   Rastogi, N K ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Blanching; Citric acid; Drying; High pressure processing; Moisture diffusivity; Peach; Polyphenoloxidase

Indexed keywords

BLANCHING; HIGH-PRESSURE PROCESSING; MOISTURE DIFFUSIVITY; PEACH; POLYPHENOLOXIDASE;

ACIDS; BLEACHING; CITRIC ACID; CURING; DEWATERING; DIFFUSION; FRUITS; MOISTURE CONTROL; WATER;

DRYING;

PRUNUS PERSICA;

EID: 70449585426     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910801993841     Document Type: Article

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