Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

Journal of Food Engineering

Volumn 109, Issue 4, 2012, Pages 676-684

  Latorre, María E ^a   Bonelli, Pablo R ^a   Rojas, Ana M ^a   Gerschenson, Lia N ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Blanching; Color; Enzymes; Microwave; Red beet; Texture

Indexed keywords

BETA VULGARIS; ELASTIC CHARACTERISTIC; FOOD SAMPLES; HEAT RESISTANT; MAXIMUM POWER; MICROWAVE PROCESS; MICROWAVE TREATMENT; POLYPHENOL OXIDASE; RED BEET; TEMPERATURE PROFILES; TIME-TEMPERATURE; TISSUE QUALITY; VARIABLE POWER; WEIGHT LOSS;

BLANCHING; COLOR; ENZYMES; MICROWAVE HEATING; PLANTS (BOTANY); RADIATION EFFECTS; SHRINKAGE; TEXTURES; THERMAL PROCESSING (FOODS); TISSUE;

MICROWAVES;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 84855187092     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.026     Document Type: Article

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