Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: Relationship between browning, phenols and polyphenol oxidase and peroxidase activities

European Food Research and Technology

Volumn 204, Issue 1, 1997, Pages 60-65

  Cano, M Pilar ^a   De Ancos, Begoña ^a   Lobo, M Gloria ^a   Santos, Mariana ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Banana processed products; Blanching; Browning reactions; Peroxidase; Polyphenol oxidase

Indexed keywords

EID: 53249132854     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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