关于射频布朗奇对铁的多氧化酶活性,物理化学特性和微观结构的影响的研究

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Huiyun Pang1, Yingman Xie1, Xue Wang1

  • 1College of Food Science and Engineering, Northwest A&F University, Xianyang, China.

Journal of food science
|November 24, 2024
PubMed
概括

无线电频率 (RF) 漂白有效地使铁中的多氧化酶 (PPO) 失活. 这种方法比热水漂白更好地保持的颜色和质地,显示出食品加工的巨大潜力.

关键词:
铁 (英语:Iron Yams) 是一种铁.微观结构的微观结构物理化学特性 物理化学特性聚烯氧化酶是一种多烯氧化酶.无线电频率无线电频率的使用情况.

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