Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

Epameinondas Xanthakis; Eleni Gogou; Petros Taoukis; Lilia Ahrné

doi:10.1016/j.ifset.2018.06.012

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

Epameinondas Xanthakis, Eleni Gogou, Petros Taoukis, Lilia Ahrné

17 Citationer (Scopus)

75 Downloads (Pure)

Originalsprog	Engelsk
Tidsskrift	Innovative Food Science and Emerging Technologies
Vol/bind	48
Sider (fra-til)	248-257
Antal sider	10
ISSN	1466-8564
DOI	https://doi.org/10.1016/j.ifset.2018.06.012
Status	Udgivet - aug. 2018

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10.1016/j.ifset.2018.06.012Licens: CC BY

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoesForlagets udgivne version, 1,28 MBLicens: CC BY

Citationsformater

@article{fe4d31bbce214d63973bedc64fe56728,

title = "Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes",

keywords = "Blanching, Microwave, Enzymatic inactivation, Nutrient retention",

author = "Epameinondas Xanthakis and Eleni Gogou and Petros Taoukis and Lilia Ahrn{\'e}",

year = "2018",

month = aug,

doi = "10.1016/j.ifset.2018.06.012",

language = "English",

volume = "48",

pages = "248--257",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

AU - Xanthakis, Epameinondas

AU - Gogou, Eleni

AU - Taoukis, Petros

AU - Ahrné, Lilia

PY - 2018/8

Y1 - 2018/8

KW - Blanching

KW - Microwave

KW - Enzymatic inactivation

KW - Nutrient retention

U2 - 10.1016/j.ifset.2018.06.012

DO - 10.1016/j.ifset.2018.06.012

M3 - Journal article

SN - 1466-8564

VL - 48

SP - 248

EP - 257

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

ER -

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

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