Orak, H. H.2024-06-122024-06-1220060139-3006https://doi.org/10.1556/AAlim.35.2006.3.3https://hdl.handle.net/20.500.14551/19373Peroxidase (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.en10.1556/AAlim.35.2006.3.3info:eu-repo/semantics/closedAccessBroccoliPeroxidaseLipoxygenaseBlanchingChlorophyllAscorbic AcidVegetablesQualityNitrateCookingFrozenArticle353259268Q4WOS:0002409881000032-s2.0-33750076981Q3