Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

International Journal of Food Science and Technology

Volumn 40, Issue 4, 2005, Pages 377-383

  González Aguilar, Gustavo Adolfo ^a   Ruiz Cruz, Saúl ^a   Soto Valdez, Herlinda ^a   Vázquez Ortiz, Francisco ^a   Pacheco Aguilar, Ramón ^a   Wang, Chien Yi ^b  

^a Ctro Invest Aliment DAC   (Mexico)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Acetyl cysteine; Ascorbic acid; Phenols; Polyphenol oxidase activity; Sugars; Vitamin C

Indexed keywords

ACETYL CYSTEINE; ISOASCORBIC ACID (IAA); PHENOLIC CONTENT; POLYPHENOL OXIDASE ACTIVITY;

DEGRADATION; DISCOLORATION; ENZYMES; FOOD STORAGE; PHENOLS; SUGARS; VITAMINS;

FRUITS;

ASCORBIC ACID; BIOCHEMICAL PROPERTIES; DEGRADATION; ENZYMES; FOOD STORAGE; PHENOLS; PINEAPPLES; SUGARS;

ANANAS COMOSUS;

EID: 17044380853     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00940.x     Document Type: Article

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