Effects of thermal treatment on colour and texture of Typha latifolia L.

• Autorzy: Zang M. , Zhou Y.-H. , Wang S. , Tang J.
• Języki publikacji: EN

Abstrakty

EN

Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2012
• Tom: 26
• Numer: 2
• Opis fizyczny: p.153-158,fig.,ref.

Twórcy

autor

Zang M.

• State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China, School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China

autor

Zhou Y.-H.

• School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China

autor

Wang S.

• Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

autor

Tang J.

• Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

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Uwagi

PL

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