Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures

The freshly harvested whole garlic bulbs require the inactivation of peroxidase (POD), polyphenol oxidase (PPO), and Aspergillus niger. However, the conventional hot water blanching and modern pretreatment like ultrasound (US) and microwave (MW) cannot individually inactivate both the enzymes and As...

Descripción completa

Detalles Bibliográficos
Autores principales: Kar, Sudarshanna, Sutar, P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8815399/
https://www.ncbi.nlm.nih.gov/pubmed/35154557
http://dx.doi.org/10.1007/s11947-022-02769-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8815399/
https://www.ncbi.nlm.nih.gov/pubmed/35154557
http://dx.doi.org/10.1007/s11947-022-02769-5

Ejemplares similares