Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase

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Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase

Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus av...

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Bibliographic Details
Main Authors:	Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino
Format:	Article
Published:	MDPI 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/100807/

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