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 Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7025

title: Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit
authors: Castro, S.
Saraiva, J.
Delgadillo, I.
Sousa, A.
keywords: High pressure
Blanching
Bell pepper
Enzymes
Vitamin C
issue date: 2003
publisher: Taylor & Francis
abstract: The effect of high pressure and blanching treatments on green bell pepper was studied. Both processes caused changes on pectin methylesterase activity and vitamin C and protein contents. Polygalacturonase activity was not detected in any of the samples studied. There seems to be no significant difference caused by both types of processing.
URI: http://hdl.handle.net/10773/7025
ISSN: 0895-7959
publisher version/DOI: http://dx.doi.org/10.1080/0895795031000114584
source: High Pressure Research
appears in collectionsQOPNA - Artigos

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