Carrot (Daucus carota L.) peroxidase inactivation,phenolic content and physical changes kinetics due to blanching |
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| Authors: | E.M. Gonç alves,J. Pinheiro,M. Abreu,T.R.S. Brandã o,C.L.M. Silva |
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| Affiliation: | 1. Departamento de Tecnologia das Indústrias Alimentares, Instituto Nacional de Engenharia, Tecnologia e Inovação, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal;2. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal |
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| Abstract: | The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L∗a∗b∗) and texture changes were studied in a temperature range of 70–90 °C for carrots (Daucus carota L.). |
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| Keywords: | Carrot Blanching Kinetic models Quality Peroxidase enzyme Total phenols Colour Texture |
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