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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer US
2022
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| 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 |