Effects of Blanching on Browning Enzyme Inactivation and Color of Pumpkins (Cucurbita moschata D.)
The presence of polyphenol oxidase (PPO) impairs the quality of prepared fruits and vegetables and limits their commercialization in the market. Therefore, this study investigated effects of conventional blanching at 80-90 °C for 60-240 s on PPO inactivation and color of pumpkin sticks and slices. F...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2024-11-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/14872 |
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