Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice

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Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice

The objective of the research was to develop a method to extend the shelf life of freshly extracted sugarcane juice. The work focused on understanding the properties of sugarcane juice as well as determining methods of preserving the colour. Polyphenoloxidase (PPO) from sugarcane juice was extrac...

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Bibliographic Details
Main Author:	Hoque, Mohammad Shamsul
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Polyphenol oxidase. Sugarcane. Fruit juices.
Online Access:	http://psasir.upm.edu.my/id/eprint/11840/ http://psasir.upm.edu.my/id/eprint/11840/1/FSMB_1998_12_A.pdf

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