Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives

LWT

Volumn 41, Issue 5, 2008, Pages 919-924

  Roura, S I ^a,b   Pereyra, L ^a   del Valle, C E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Enzymatic browning; Mild heat shocks; Pal activity; Romaine lettuce

Indexed keywords

AMMONIA; ANILINE; ENZYME ACTIVITY; HEAT TREATMENT;

ENZYMATIC BROWNING; MILD HEAT SHOCKS; PAL ACTIVITY; PHENYLALANINE AMMONIA LYASE (PAL);

FOOD ADDITIVES;

LACTUCA;

EID: 38749149090     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.06.005     Document Type: Article

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