Comparison of inhibitory effects between natural and chemical anti-browning agents on polyphenol oxidase in apple juice / Nur Filza Mohd Fuad

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Comparison of inhibitory effects between natural and chemical anti-browning agents on polyphenol oxidase in apple juice / Nur Filza Mohd Fuad

Apple juice is known for its good taste and high content of nutrition. However, enzymatic browning easily occurred in it which reduce the product quality and nutrition value caused by activation of polyphenol oxidase. This is due to the damage of cell structure and contact between enzyme and substra...

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Bibliographic Details
Main Author:	Mohd Fuad, Nur Filza
Format:	Student Project
Language:	English
Published:	2017
Subjects:	Oxidation Extraction (Chemistry) Nutrition
Online Access:	https://ir.uitm.edu.my/id/eprint/32649/

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