Peroxidase and lipoxygenase inactivation and ascorbic acid retention during blanching of peas, green beans and carrots.

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1992
Güneş, Benan
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https://hdl.handle.net/11511/9467
Graduate School of Natural and Applied Sciences, Thesis

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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...
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Citation Formats
B. Güneş, “Peroxidase and lipoxygenase inactivation and ascorbic acid retention during blanching of peas, green beans and carrots.,” Middle East Technical University, 1992.
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