Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [Vigna unguiculata (L.) Walp.]

The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on th...

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Detalles Bibliográficos
Autores principales: Tavares, Romayana Medeiros de Oliveira, de Assis, Cristiane Fernandes, Lima, Patrícia de Oliveira, de Lima, Paulo Douglas Santos, Lima, Roberto Rodrigues Cunha, Damasceno, Karla Suzanne Florentino da Silva Chaves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100185/
https://www.ncbi.nlm.nih.gov/pubmed/35564021
http://dx.doi.org/10.3390/foods11091295

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100185/
https://www.ncbi.nlm.nih.gov/pubmed/35564021
http://dx.doi.org/10.3390/foods11091295

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