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- Benucci, Ilaria, et al. Show all 3 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 497-504
- blanching; cabbage; food industry; geometry; peroxidase; potatoes; processing time; response surface methodology; temperature
- ... Microwave (MW) blanching (MWB) of vegetables has been applied in food industry as alternative to conventional treatment. Therefore, this study was aimed to evaluate the efficacy of MWB in terms of peroxidase (POD) inactivation, by applying various process conditions (MW power and process time) to different vegetables (potatoes, savoy and white cabbage), mimicking the most common geometric shapes ( ...