Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes
The activity of endogenous quality degrading enzymes together with spoilage microorganisms and/or other non-enzymatic (i.e. oxidative reaction) reactions considerably shorten the shelf life of fruit and vegetable products. Enzymatic browning by polyphenoloxidase (PPO) causes color and flavor degrada...
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| Main Authors: | , |
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| Format: | Book Section |
| Language: | en |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/78912/1/Polyphenoloxidase%20in%20fruit%20and%20vegetables.pdf http://psasir.upm.edu.my/id/eprint/78912/ https://www.sciencedirect.com/science/article/pii/B9780081005965216363 |
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