Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 1087-1093

  Zheng, Hong ^a   Lu, Hongfei ^a  

^a ZHEJIANG NORMAL UNIVERSITY   (China)

Author keywords

Ascorbic acid; Asparagus officinalis L.; Blanching; Microwave; POD

Indexed keywords

ASCORBIC ACIDS; ASPARAGUS OFFICINALIS L.; DEGRADATION RATE; FIRST-ORDER MODELS; GREEN ASPARAGUS; MICROWAVE PRETREATMENT; PASTEURISATION; POD; PRE-TREATMENT;

DEGRADATION; KETONES; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS;

BLANCHING;

ASCORBIC ACID; PEROXIDASE; WATER;

ARTICLE; ASPARAGUS; BUD; DEGRADATION KINETICS; ENZYME INACTIVATION; MICROWAVE COOKING; NONHUMAN; PASTEURIZATION; QUALITY CONTROL;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 79958063077     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.130     Document Type: Article

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