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PEROXIDASE, CATALASE AND PALMITOYL-ZCA HYDROLASE ACTIVITY IN BLANCHED CARROT CUBES AFTER STORAGE AT 253 K (-20 DEG C).

Author(s) : BAARDSETH P., SLINDE E.

Type of article: Article

Summary

CARROT CUBES WERE BLANCHED AT 323, 333, 343 AND 353 K (50, 60, 70 AND 80 DEG C) DURING 2, 5, 10 AND 20 MIN, THEN STORED AT 253 K (-20 DEG C). ORGANOLEPTIC ANALYSIS AND MEASUREMENT OF ENZYMIC ACTIVITIES. STUDY OF THE CORRELATIONS BETWEEN THE QUALITY OF THE PRODUCT AND THE RESIDUAL ACTIVITY OF ENZYMES. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-9031.

Details

  • Original title: PEROXIDASE, CATALASE AND PALMITOYL-ZCA HYDROLASE ACTIVITY IN BLANCHED CARROT CUBES AFTER STORAGE AT 253 K (-20 DEG C).
  • Record ID : 1984-2314
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 34 - n. 11
  • Publication date: 1983

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