Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…Freezing is a way to preserve the product by reducing its water activity, microbial growth, and enzymatic activity (Shayanfar, Chauhan, Toepfl, & Heinz, 2013). It also maintains firmness, and organoleptic properties (Gonçalves, Pinheiro, Abreu, Brandão, & Silva, 2010).…”

Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

“…1(a) shows TPC of fresh and blanched York cabbage. As can be seen, blanching caused significant reduction in the TPC, which could be due to thermal degradation and leaching into the water (Gonçalves et al, 2010). According to Joubert (1990), blanching causes solubilisation of phenolic compounds and hence leads to a reduction in TPC.…”

“…Kinetic data will facilitate the inclusion of these quality aspects into the design of optimal processing conditions, which will be important for the development of new food products. A number of kinetic models such as zero order, first order and fractional conversion (FC) first order have been used for the phytochemical contents, AO capacity, texture and colour degradation for a range of fruits and vegetables (Gonçalves, Pinheiro, Abreu, Brandão, & Silva, 2010). This work investigates the effects of blanching on the degradation kinetics of a number of physicochemical properties, such as texture, colour, PPs, and AO activity.…”

Impression of Instinctive Cookery Methods along with Altered Processing Time on the Potential Antioxidants, Color, Texture, Vitamin C and β-Carotene of Selected Vegetables

“…So, these compounds isomerize into numerous cis-isomers during cooking. The reduction in L*, a*, b* values observed in all treated vegetables which may be related to α-and β-carotene decrease and their isomerization [25]. Heat induces…”