Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

In this paper I review the production of frozen vegetables and fruits from a chain perspective.
I argue that the final quality of the frozen product still can be improved via (a) optimization of …

This study, using vitamin C (ascorbic acid) as 'marker', allowed a direct comparison of the
nutritional quality of fresh vegetables at various stages of distribution and storage, with the …

Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that
can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for …

Kinetic parameters for the thermal inactivation of several enzymes in carrot and potato
homogenates have been determined. In carrots the most heat-resistant activity was …

The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the
inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the …

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin
(Cucurbita maxima L.) were studied in the temperature range of 75–95° C. Peroxidase …

The paper presents the results of microwave irradiation and conventional heating of honey.
These two kinds of thermal treatment result in the formation of 5-hydroxymethyl-2-furfural …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The effects of high-pressure technology on naturally present microbial flora, texture, color,
ascorbic acid content and peroxidase activity of whole green beans were evaluated and …