2022•Innovative Food Science & Emerging TechnologiesRequires access

Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture

Oscar Y. Barrón‐García, Bibiana Nava-Álvarez, Marcela Gaytán‐Martínez, Eva González‐Jasso, Eduardo Morales‐Sánchez

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Key concepts: Agaricus bisporus, Blanching, Mushroom, Food science, Polyphenol oxidase, Chemistry, Kinetics, Catechol oxidase

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Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture — Research Paper | ScholarLens