Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

European Food Research and Technology

Volumn 234, Issue 6, 2012, Pages 1071-1079

  Gamboa Santos, Juliana ^a   Montilla, Antonia ^a   Soria, Ana C ^b   Villamiel, Mar ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

Blanching; Carbohydrates; Carrot; Pectinmethylesterase; Peroxidase; Ultrasound

Indexed keywords

CARBOHYDRATE CONTENT; CARROT; CONVENTIONAL TREATMENTS; ENZYME INACTIVATION; HIGH TEMPERATURE; HOT WATER; LEACHING LOSS; LOW TEMPERATURES; MILD TEMPERATURES; PECTIN METHYLESTERASE; PEROXIDASE; PRE-TREATMENT; TOTAL SOLUBLE SOLIDS;

CARBOHYDRATES; ENZYMES; LEACHING; PRINCIPAL COMPONENT ANALYSIS; PROBES; ULTRASONICS;

BLANCHING;

DAUCUS CAROTA;

EID: 84861227079     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1726-7     Document Type: Article

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