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Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. / Xanthakis, Epameinondas; Gogou, Eleni; Taoukis, Petros; Ahrné, Lilia.
In:
Innovative Food Science and Emerging Technologies, Vol. 48, 2018, p. 248-257.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Xanthakis, E, Gogou, E, Taoukis, P
& Ahrné, L 2018, '
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes',
Innovative Food Science and Emerging Technologies, vol. 48, pp. 248-257.
https://doi.org/10.1016/j.ifset.2018.06.012APA
Xanthakis, E., Gogou, E., Taoukis, P.
, & Ahrné, L. (2018).
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes.
Innovative Food Science and Emerging Technologies,
48, 248-257.
https://doi.org/10.1016/j.ifset.2018.06.012Vancouver
Xanthakis E, Gogou E, Taoukis P
, Ahrné L.
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes.
Innovative Food Science and Emerging Technologies. 2018;48:248-257.
https://doi.org/10.1016/j.ifset.2018.06.012Author
Xanthakis, Epameinondas ; Gogou, Eleni ; Taoukis, Petros ; Ahrné, Lilia. / Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. In: Innovative Food Science and Emerging Technologies. 2018 ; Vol. 48. pp. 248-257.
Bibtex
@article{fe4d31bbce214d63973bedc64fe56728,
title = "Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes",
keywords = "Blanching, Microwave, Enzymatic inactivation, Nutrient retention",
author = "Epameinondas Xanthakis and Eleni Gogou and Petros Taoukis and Lilia Ahrn{\'e}",
year = "2018",
doi = "10.1016/j.ifset.2018.06.012",
language = "English",
volume = "48",
pages = "248--257",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
AU - Xanthakis, Epameinondas
AU - Gogou, Eleni
AU - Taoukis, Petros
AU - Ahrné, Lilia
PY - 2018
Y1 - 2018
KW - Blanching
KW - Microwave
KW - Enzymatic inactivation
KW - Nutrient retention
U2 - 10.1016/j.ifset.2018.06.012
DO - 10.1016/j.ifset.2018.06.012
M3 - Journal article
VL - 48
SP - 248
EP - 257
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
SN - 1466-8564
ER -
