Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture
Oscar Y. Barrón‐García, Bibiana Nava-Álvarez, Marcela Gaytán‐Martínez, Eva González‐Jasso, Eduardo Morales‐Sánchez
Topics & Concepts
Agaricus bisporusBlanchingMushroomFood sciencePolyphenol oxidaseChemistryKineticsCatechol oxidaseTexture (cosmology)BiochemistryEnzymePeroxidaseQuantum mechanicsImage (mathematics)Computer sciencePhysicsArtificial intelligencePostharvest Quality and Shelf Life ManagementMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities