High hydrostatic pressure processing of mango puree containing antibrowning agents

Food Science and Technology International

Volumn 11, Issue 4, 2005, Pages 261-267

  Guerrero Beltran J A ^a   Swanson, B G ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antibrowning agents; Ascorbic acid; Cysteine; High pressure processing; Mango puree; Storage

Indexed keywords

COLOR; ENZYME INHIBITION; ENZYME KINETICS; HYDROSTATIC PRESSURE; ORGANIC ACIDS; PHENOLS; POLYPHENYLENE OXIDES;

CYSTEINE; MANGO PUREE; NATURAL PUREE; POLYPHENOL OXIDASE (PPO);

FOOD PRODUCTS;

MANGIFERA INDICA;

EID: 24944548363     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205056401     Document Type: Article

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