Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology
Yishun Yao, Yanan Sun, Baozhong Cui, Hongfei Fu, Xiangwei Chen, Yunyang Wang
Topics & Concepts
BlanchingPoint of deliveryPeroxidaseChemistryTurgor pressureRadio frequencyVitamin CFood scienceCell structureBiophysicsDielectric heatingCell wallTexture (cosmology)HorticultureBotanyBiochemistryMaterials scienceEnzymeBiologyCell biologyOptoelectronicsArtificial intelligenceTelecommunicationsDielectricImage (mathematics)Computer scienceMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsPostharvest Quality and Shelf Life Management