Effect of natural antibrowning agents on color and related enzymes in fresh-cut fuji apples as an alternative to the use of ascorbic acid

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Rojas Grau M A ^a   Soliva Fortuny, R ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antibrowning agents; Color; Fresh cut apple; Peroxidase; Polyphenol oxidase

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; PEROXIDASE;

APPLE; ARTICLE; CHEMISTRY; COLOR; CONSUMER; ENZYMOLOGY; FOOD PRESERVATION; GLYCATION; HUMAN; METABOLISM; METHODOLOGY; QUALITY CONTROL; TEMPERATURE; TIME;

ASCORBIC ACID; CATECHOL OXIDASE; COLOR; CONSUMER SATISFACTION; FOOD PRESERVATION; HUMANS; MAILLARD REACTION; MALUS; PEROXIDASE; QUALITY CONTROL; TEMPERATURE; TIME FACTORS;

MALUS X DOMESTICA;

EID: 48749110086     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00794.x     Document Type: Article

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