Effects of microwave heating on pigment composition and colour of fruit purees

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 663-670

  De Ancos, Begoña ^a   Cano, M Pilar ^a   Hernandez, Almudena ^a   Monreal, Marianne ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Colour; Kiwi fruit; Microwave; Papaya; Peroxidase; Pigments; Polyphenol oxidase; Purees; Strawberry

Indexed keywords

ANTHOCYANIN; CAROTENOID; CATECHOL OXIDASE; CHLOROPHYLL; COLOR; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STABILITY; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KIWIFRUIT; MICROWAVE COOKING; PAPAYA; PEROXIDASE; PIGMENT; QUANTITATIVE ANALYSIS; STRAWBERRY;

EID: 0032911390     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199904)79:5<663::AID-JSFA232>3.0.CO;2-L     Document Type: Article

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