Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets.

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作者： Priyanka,Singh ^[1] ; Anam ^[2] ; Pushpa,Singh ^[2] ; Saachi,Chaurasia ^[1] ; Dilip,Kumar ^[1]

作者单位： Division of Agricultural Engineering, ICAR-IISR, Lucknow, India. ^[1] Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Sugarcane Research (IISR), Lucknow, India. ^[2]

关键词 juice quality kinetics sugarcane thermodynamics

主题词甘蔗属(Saccharum);动力学(Kinetics);热力学(Thermodynamics);儿茶酚氧化酶(Catechol Oxidase);色(Color);食品处理和加工(Food Handling);植物蛋白质类(Plant Proteins);细菌(Bacteria);温度(Temperature);食品保存(Food Preservation)

DOI 10.1002/jsfa.13536

PMID 38629581

发布时间 2024-08-06

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Journal of the science of food and agriculture

2024年104卷12期

7130-7142页

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Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets.

Journal of the science of food and agriculture

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Journal of the science of food and agriculture

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Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets.

Journal of the science of food and agriculture

相似文献

Journal of the science of food and agriculture

相关期刊

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