Effect of proteolytic enzymes on color changes in banana chips during osmotic dehydration

Drying Technology

Volumn 17, Issue 4-5, 1999, Pages 947-954

  Waliszewski, K N ^a   Corzo, C ^a   Pardio, V T ^b   Garcia, M A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Banana processing; Color changes; Multifect 3000; Papain

Indexed keywords

AGRICULTURAL PRODUCTS; COMPOSITION EFFECTS; ENZYME KINETICS; ENZYMES; FOOD PROCESSING; OPTICAL VARIABLES CONTROL; OSMOSIS;

BANANA CHIPS; BROWNING; COLOR CHANGES; MICROBIAL MULTIFECT; OSMOTIC DEHYDRATION; PAPAIN; PROTEOLYTIC ENZYMES;

DEHYDRATION;

DRYING; ENZYME; OSMOSIS; PHYSICAL PROPERTY;

EID: 0032838758     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917582     Document Type: Article

References (6)

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3. Lozano de Gonzalez P.G., D.M. Barrett., R.E. Wrolstad and R.W. Durst 1993. Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineaaple Juice. Journal of Food Science.58(2): 399-404.
4. Taoukis, P.S., T.P. Labuza, J.H. Lillemo and S.W. Lin. 1990. Inhibition of Shrimp Melanosis (Black Spot) by Ficin. Lebensmittel Wissenschaft und Technologie.23(1): 52-54.
5. Vamos-Vigyazo, L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition. 15(1):49-127.
6. Waliszewski, K.N., H.D. Cortes, V.T. Pardio and M.A. Garcia. 1998. Color Parameter Changes in Banana Slices During Osmotic Dehydration.. Drying Technology in press.