Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

Journal of Food Engineering

Volumn 108, Issue 3, 2012, Pages 436-443

  Fante, Luciane ^a   Noreña, Caciano Pelayo Zapata ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Color; Enzymatic inactivation; Garlic; Inulinase

Indexed keywords

ALLIUM SATIVUM; COLOR PARAMETER; COLOUR CHANGE; ENZYMATIC ACTIVITIES; ENZYMATIC INACTIVATION; ENZYME INACTIVATION; GARLIC; INACTIVATION KINETICS; INULINASE; POLYPHENOL OXIDASE; WATER BATHS;

BLANCHING; ENZYMES; STEAM;

COLOR;

ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 80054956500     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.024     Document Type: Article

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