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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Published: |
MDPI
2022
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/100807/ https://www.mdpi.com/2304-8158/11/13/1942 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|