Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 591-598

  Munyaka, Ann Wambui ^a   Oey, Indrawati ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Acidification; Blanching; Broccoli; Crushing; Dehydroascorbic acid; Enzymes; L ascorbic acid

Indexed keywords

ASCORBATE OXIDASE; ASCORBIC ACID; DEHYDROASCORBIC ACID;

ACIDIFICATION; ARTICLE; BROCCOLI; CHEMICAL ANALYSIS; ENZYME INACTIVATION; EXTRACTION; FLORET; FOOD HANDLING; HIGH TEMPERATURE; LOW TEMPERATURE; MECHANICAL STRESS; NONHUMAN; PLANT STEM; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; THERMAL EXPOSURE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA;

EID: 73249140723     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.029     Document Type: Article

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