Effect of different blanching methods on peroxidase and lipoxygenase activity of broccoli and comparison of some nutritional values at enzymes inactivation levels

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dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, H. H.
dc.date.accessioned2024-06-12T10:55:18Z
dc.date.available2024-06-12T10:55:18Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractPeroxidase (POD) and lipoxygenase (LOX) inactivation temperature and time were investigated on broccoli florets at different blanching treatments. In addition, retention of nutritional components, which reduced POD and LOX activities, was compared. LOX inactivation required 14 min at 70 degrees C, 6 min at 80 degrees C, 11/2 min at 90 degrees C, 1 min at 100 degrees C water blanching and 1 min for steam blanching, 2 min in microwave without water and 6 min with microwave and water. The highest nutritional content of broccoli was evaluated in microwave blanching without water by comparison to all treatments. The decline of nitrate and nitrite value of broccoli was higher under longer time blanching than under higher temperature blanching.en_US
dc.identifier.doi10.1556/AAlim.35.2006.3.3
dc.identifier.endpage268en_US
dc.identifier.issn0139-3006
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33750076981en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage259en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.35.2006.3.3
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19373
dc.identifier.volume35en_US
dc.identifier.wosWOS:000240988100003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiadoen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBroccolien_US
dc.subjectPeroxidaseen_US
dc.subjectLipoxygenaseen_US
dc.subjectBlanchingen_US
dc.subjectChlorophyllen_US
dc.subjectAscorbic Aciden_US
dc.subjectVegetablesen_US
dc.subjectQualityen_US
dc.subjectNitrateen_US
dc.subjectCookingen_US
dc.subjectFrozenen_US
dc.titleEffect of different blanching methods on peroxidase and lipoxygenase activity of broccoli and comparison of some nutritional values at enzymes inactivation levelsen_US
dc.typeArticleen_US

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