Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of tw...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2018-11-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100501&lng=en&tlng=en |