Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure
Caiyue Zhang, Chenchen Hu, Yanan Sun, Xueying Zhang, Yequn Wang, Yequn Wang, Hongfei Fu, Xiangwei Chen, Yunyang Wang, Yunyang Wang
Topics & Concepts
PisumSativumBlanchingMicrostructureMechanism (biology)EnzymeChemistryFood scienceBiophysicsBotanyBiologyBiochemistryPhysicsCrystallographyQuantum mechanicsMagnetic and Electromagnetic EffectsMicrobial Inactivation MethodsProteins in Food Systems