Study of enzyme inactivation using steam in yacon (smallanthus sonchifolius) roots

Journal of Food Processing and Preservation

Volumn 37, Issue 1, 2013, Pages 16-24

  Fante, L ^a   Scher, C F ^a   Norena C P Z ^a   Rios, A O ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

BROWNING INDEX; ENZYME INACTIVATION; POLYPHENOL OXIDASE; TOTAL COLOR DIFFERENCE; WIRE BASKETS;

BLANCHING; ENZYMES; GLUCOSE; PRINCIPAL COMPONENT ANALYSIS;

STEAM;

POLYMNIA SONCHIFOLIA; SMALLANTHUS SONCHIFOLIUS;

EID: 84872654756     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00609.x     Document Type: Article

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