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
Author: 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.
Peer review: yes
URI: http://hdl.handle.net/10773/7025
DOI: 10.1080/0895795031000114584
ISSN: 0895-7959
Appears in Collections:QOPNA - Artigos

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