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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

✍ Scribed by Benlloch-Tinoco, María; Varela, Paula; Salvador, Ana; Martínez-Navarrete, Nuria

Book ID
118819905
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
322 KB
Volume
5
Category
Article
ISSN
1935-5130

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Effects of microwave heating on pigment
Effects of microwave heating on pigment composition and colour of fruit purees
✍ de Ancos, Begoña; Cano, M Pilar; Hernandez, Almudena; Monreal, Marianne 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 189 KB 👁 2 views

Microwave energy was applied to inactivate the oxydoreductases peroxidase (POD, EC 1.11.1.7) and polyphenol oxidase (PPO, EC 1.14.18.1) in processed fruit products. Microwave blanching of papaya, strawberry and kiwi purees at various conditions of power and time produced inactivation of PPO and POD