GÜNEŞ, Benan
Bayındırlı, Alev
Peroxidase and lipoxygenase inactivation and ascorbic acid retention were studied during water and microwave blanching of peas, green beans and carrots. A first order kinetic model was assumed to analyse thermal inactivation of enzyme systems which consist of heat labile and heat resistant fractions. Lipoxygenases and peroxidases were used as blanching indicator enzymes during the experiments. Ascorbic acid retention during blanching was higher in vegetables when lipoxygenases were selected as the indicator enzymes for the blanching treatments. Also ascorbic acid retention was found to be higher in microwave compared to water blanched vegetables.
Lwt-Food Science And Technology


Antioxidative and free radical scavenging properties of rosemary extract
Basaga, H; Öztekin, Ceren; Acikel, F (Elsevier BV, 1997-01-01)
Autoxidation of corn and soybean oils was prevented in the presence of 0.1 g/kg rosemary (Rosemarinus officinalis L.) extract and butylated hydroxy toluene (BHT). At the end of a 4-d period, the peroxide value in corn oil reached 13.0 and 8.2 in the presence of rosemary extract and BHT respectively. For soybean oil, the peroxide value was found to be 10.0 and 6.6 in the presence of rosemary extract and BHT respectively Rosemary extract and BHT when added as mixtures of 75:25, 50:50 and 25:75 had a synergist...
Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment
AKYOL, Cagdas; Alpas, Hami; Bayındırlı, Alev (Springer Science and Business Media LLC, 2006-12-01)
The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250-450 MPa at 20-50 degrees C for 15-60 min. In the second part, two steps treatments were performed as water blanching at 40-70 degrees C for 15 and 30 min after pressurization at 250 MPa and 20 degrees C for 15-60 min. Carrot POD was ...
Usage of enzymes in a novel baking process
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01)
In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Drying of carrots in microwave and halogen lamp-microwave combination ovens
Şümnü, Servet Gülüm; Öztop, Halil Mecit (Elsevier BV, 2005-01-01)
Carrot slices were dried by using microwave, halogen lamp-microwave combination and hot-air drying. Microwave and halogen lamp-microwave combination drying were applied after carrots were dried to 0.47 kg moisture/kg dry solid by hot-air drying. Drying time, rehydration capacity and colour of the carrots dried by different methods were compared. The increase in microwave oven power level decreased the drying time. Microwave drying at the highest power and halogen lamp-microwave combination drying reduced th...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Citation Formats
B. GÜNEŞ and A. Bayındırlı, “PEROXIDASE AND LIPOXYGENASE INACTIVATION DURING BLANCHING OF GREEN BEANS GREEN PEAS AND CARROTS,” Lwt-Food Science And Technology, pp. 406–410, 1993, Accessed: 00, 2020. [Online]. Available: