Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 92-95

  Ndiaye, Cheikh ^a   Xu, Shi Ying ^a   Wang, Zhang ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Ascorbic acid; Colour; Peroxidase; Polyphenoloxidase; Steam blanching

Indexed keywords

CATECHOL OXIDASE; MANGIFERA INDICA EXTRACT; PEROXIDASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; FOOD PROCESSING; FRUIT COLOR; FRUIT STORAGE; GLYCATION; HEAT TOLERANCE; HEAT TREATMENT; MANGO; NONHUMAN; PORTION SIZE; PROTEIN CONTENT; THERMAL TIME; WATER VAPOR;

MANGIFERA INDICA;

EID: 52949135568     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.027     Document Type: Article

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