Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes

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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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Bibliographic Details
Main Authors:	Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino
Other Authors:	Melton, Laurence
Format:	Book Section
Language:	English
Published:	Elsevier 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/78912/ http://psasir.upm.edu.my/id/eprint/78912/1/Polyphenoloxidase%20in%20fruit%20and%20vegetables.pdf

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