Journal of food scienceBrassicaPeroxidaseFood HandlingHot TemperatureKinetics
Prediction of Peroxidase Inactivation During Broccoli Blanching.
José Caro-Corrales, Agustín López-Díaz, Yessica Vázquez-López, Marco Carrazco-Escalante, Olivia Caro-Hernández, Rosalina Iribe-Salazar
Published: 202610.1111/1750-3841.70787
Abstract
The objective of this study was to integrate decimal reduction time (DT) and the thermal resistance parameter (z) with 3D FEM-predicted temperature histories, incorporating temperature-dependent thermophysical properties to predict and validate perox…
Preview only. Read the full abstract at the source