ShareRESIDUAL PEROXIDASE ACTIVITY AS INFLUENCED BY BLANCHING, SULPHUR DIOXIDE TREATMENT AND FREEZING OF CAULIFLOWERS.
Author(s) : RAMASWAMY H. S., RANGANNA S.
Type of article: Article
Summary
MEASUREMENT OF RESIDUAL ENZYMIC ACTIVITY OFFROZEN STORED CAULIFLOWERS, AT THE DIFFERENT STAGES OF PROCESSING. THIS ACTIVITY IS LOWER IN VEGETABLES TREATED WITH SULPHUR DIOXIDE THAN THOSE WHICH ARE BLANCHED. THE SULPHUR DIOXIDE CONTENT OF CAULIFLOWERS IS ZERO AFTER COOKING FOR 3 MINUTES IN BOILING WATER. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251648.
Details
- Original title: RESIDUAL PEROXIDASE ACTIVITY AS INFLUENCED BY BLANCHING, SULPHUR DIOXIDE TREATMENT AND FREEZING OF CAULIFLOWERS.
- Record ID : 1990-0643
- Languages: English
- Source: J. Sci. Food Agric. - vol. 47 - n. 3
- Publication date: 1989
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Indexing
- Themes: Vegetables
- Keywords: Blanching; SO2; Peroxidase; Vegetable; Enzyme; Freezing; Cauliflower
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