Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation
Yiting Guo, Bengang Wu, Xiuyu Guo, Dandan Liu, Ping Wu, Haile Ma, Zhongli Pan
Topics & Concepts
Point of deliveryBlanchingChemistryPeroxidaseSonicationFood scienceResponse surface methodologyElectron paramagnetic resonanceAnalytical Chemistry (journal)BiochemistryChromatographyEnzymeHorticultureNuclear magnetic resonanceBiologyPhysicsMicrobial Inactivation MethodsDye analysis and toxicityMeat and Animal Product Quality