Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology.

Yao, Yishun; Sun, Yanan; Cui, Baozhong; Fu, Hongfei; Chen, Xiangwei; Wang, Yunyang

Yao, Yishun; Sun, Yanan; Cui, Baozhong; Fu, Hongfei; Chen, Xiangwei; Wang, Yunyang.

Afiliação

Yao Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Sun Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Cui B; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Fu H; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Chen X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Wang Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: wyy10421@163.com.

Food Chem ; 342: 128360, 2021 Apr 16.

Article em En | MEDLINE | ID: mdl-33127230

Assuntos

Fenômenos Químicos/efeitos da radiação; Temperatura Alta; Lactuca/citologia; Lactuca/efeitos da radiação; Peroxidase/metabolismo; Ondas de Rádio; Cor; Ativação Enzimática/efeitos da radiação; Manipulação de Alimentos; Lactuca/enzimologia; Lactuca/metabolismo

Palavras-chave

Microstructure; Physiochemical property; Radio frequency heating rate; Stem lettuce

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ondas de Rádio / Peroxidase / Lactuca / Fenômenos Químicos / Temperatura Alta Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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