Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128524
Abstract: The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as… read more here.
Keywords: carrot; thermosonication; thermosonication blanching; inactivation ... See more keywords