Open AccessModeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
Author(s) -
Rui M.S. Cruz,
Ana I.A. Godinho,
Dilek Aslan,
Necip F. Koçak,
Margarida C. Vieira
Publication year - 2016
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v5i2.346
Subject(s) - lightness , blanching , point of delivery , chemistry , brassica oleracea , horticulture , texture (cosmology) , food science , peroxidase , botany , biochemistry , enzyme , physics , biology , artificial intelligence , computer science , optics , image (mathematics)
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