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首页> Food chemistry> Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.

Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.

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作者： Yiting,Guo ^[1] ; Bengang,Wu ^[1] ; Xiuyu,Guo ^[1] ; Dandan,Liu ^[1] ; Ping,Wu ^[1] ; Haile,Ma ^[2] ; Zhongli,Pan ^[3]

作者单位： School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. ^[1] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: mhl@ujs.edu.cn. ^[2] Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA. ^[3]

关键词 Carrot Electron paramagnetic resonance spectra POD-related gene expression Peroxidase inactivation Thermosonication Ultrastructure

主题词类胡萝卜素类(Carotenoids);色(Color);胡萝卜(Daucus carota);电解质(Electrolytes);电子自旋共振谱学(Electron Spin Resonance Spectroscopy);食品保存(Food Preservation);热温度(Hot Temperature);过氧化物酶(Peroxidase);植物蛋白质类(Plant Proteins);超声学(Ultrasonics);水(Water)

DOI 10.1016/j.foodchem.2020.128524

PMID 33199114

发布时间 2021-01-25

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