Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

Journal of Food Engineering - Tập 81 - Trang 693-701 - 2007
E.M. Gonçalves1, J. Pinheiro1, M. Abreu1, T.R.S. Brandão2, C.L.M. Silva2
1Departamento de Tecnologia das Indústrias Alimentares, Instituto Nacional de Engenharia, Tecnologia e Inovação, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
2Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal

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