Effect of stem bromelain on the browning of apple juice

American Journal of Food Technology

Volumn 4, Issue 4, 2009, Pages 146-153

  Tochi, B N ^a,b   Wang, Z ^a   Xu, Shi Ying ^a   Zhang, W ^a  

^a JIANGNAN UNIVERSITY   (China)

^b PWANI UNIVERSITY   (Kenya)

Author keywords

Apple juice; Ascorbic acid; Browning inhibition; Enzymatic browning; L cysteine; Pineapple stem bromelain; Polyphenol oxidases; Protease enzyme

Indexed keywords

ANANAS COMOSUS; MALUS X DOMESTICA;

EID: 68749119782     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.146.153     Document Type: Article

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