Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato
Zhenna Zhang, Yishun Yao, Qingli Shi, Jiayao Zhao, Hongfei Fu, Yunyang Wang
Topics & Concepts
BlanchingMicrostructureDifferential scanning calorimetryPolyphenol oxidaseMaterials scienceSofteningChemistryAnalytical Chemistry (journal)Food scienceComposite materialBiochemistryChromatographyEnzymePeroxidaseThermodynamicsPhysicsMicrobial Inactivation MethodsFood composition and propertiesNanocomposite Films for Food Packaging