Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 463-468

  Chisari, Marco ^a   Barbagallo, Riccardo N ^a   Spagna, Giovanni ^a   Artes, Francisco ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Enzyme activity; Minimal processing; Quality; UV visible

Indexed keywords

CUCUMIS MELO; ENZYMATIC ACTIVITIES; FRESH-CUT MELON; FRUIT TREATMENT; MINIMAL PROCESSING; PECTIN METHYLESTERASE; PECTINASES; POLYGALACTURONASE; POLYPHENOL OXIDASE; QUALITY; QUALITY PARAMETERS; SHELF LIFE; UV/VISIBLE;

ENZYME ACTIVITY; ENZYMES;

WATER TREATMENT;

CUCUMIS; CUCUMIS MELO;

EID: 79951994123     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02466.x     Document Type: Article

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