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 Citations (Scopus)

75 Downloads (Pure)

Original language	English
Journal	Innovative Food Science and Emerging Technologies
Volume	48
Pages (from-to)	248-257
Number of pages	10
ISSN	1466-8564
DOIs	https://doi.org/10.1016/j.ifset.2018.06.012
Publication status	Published - Aug 2018

Keywords

Blanching
Microwave
Enzymatic inactivation
Nutrient retention

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10.1016/j.ifset.2018.06.012Licence: CC BY

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoesFinal published version, 1.28 MBLicence: CC BY

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@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

Keywords

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