ArticleCurrent research in food science2026
Modeling of enzyme inactivation and quality changes during blanching of green beans.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Blanching is a critical step in the industrial production of frozen vegetables, primarily intended to inactivate enzymes and preserve quality during storage. Residual enzyme activity can cause undesirable changes in texture, flavor, and appearance. However, excessive blanching may also impair product quality. Therefore, understanding enzyme inactivation and its relation to quality deterioration under specific blanching conditions is essential. This study developed models for the inactivation of selected enzymes during blanching of green beans prior to freezing. Additionally, if combined a heat-transfer the model can link the enzyme activity to texture development. Model validation was fitted using literature data and validated by new blanching experiments, measuring the activities of pectin methylesterase (PME), lipoxygenase (LOX), and peroxidase (POD). Furthermore, it is shown that POD inactivation functions as a practical time-temperature integrator for blanching intensity, but LOX is even a more sensitive indicator of overall quality. Nevertheless, the equivalent-blanching-time correlated to POD activity, texture loss, and leaching metrics, suggesting it is a practical tool for blanching optimization.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.