PEROXIDASE AND LIPOXYGENASE INACTIVATION DURING BLANCHING OF GREEN BEANS GREEN PEAS AND CARROTS

Date

1993-01-01

Author

GÜNEŞ, Benan
Bayındırlı, Alev

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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.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/46986

Journal

Lwt-Food Science And Technology

DOI

https://doi.org/10.1006/fstl.1993.1080

Collections

Department of Food Engineering, Article

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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: https://hdl.handle.net/11511/46986.