Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures
Sudarshanna Kar, Parag Prakash Sutar
Topics & Concepts
Aspergillus nigerPolyphenol oxidaseBlanchingPoint of deliveryFood scienceChemistryAllium sativumPeroxidaseHorticultureBiochemistryEnzymeBiologyGarlic and Onion StudiesPostharvest Quality and Shelf Life ManagementPineapple and bromelain studies