Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions
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DOI: 10.1111/jfbc.12340
Abstract: The inactivation kinetics of the enzymes polyphenoloxidase, peroxidase, and myrosinase, the degradation of anthocyanins and antioxidant activity of the red cabbage were studied during steam blanching at 100°C and in water at 80 and 90°C,… read more here.
Keywords: antioxidant activity; inactivation; anthocyanins antioxidant; activity ... See more keywords