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

Research output: Contribution to journalJournal articleResearchpeer-review

47 Citations (Scopus)
346 Downloads (Pure)
Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Volume48
Pages (from-to)248-257
Number of pages10
ISSN1466-8564
DOIs
Publication statusPublished - 2018

Keywords

  • Blanching
  • Microwave
  • Enzymatic inactivation
  • Nutrient retention

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