In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Palma Orozco, Gisela ^a   Sampedro, José G ^b   Ortiz Moreno, Alicia ^c   Nájera, Hugo ^a  

^a DEPARTAMENTO DE PROCESOS Y TECNOLOGÍA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Blanching treatment; Mamey; Microstructural analysis; Microwave treatment; Polyphenol oxidase

Indexed keywords

CATECHOL OXIDASE; VEGETABLE PROTEIN;

ARTICLE; CELL WALL; COMPARATIVE STUDY; ENZYMOLOGY; FOOD IRRADIATION; FRUIT; HEAT; METABOLISM; MICROWAVE RADIATION; PIGMENTATION; POUTERIA; PROTEIN INTAKE; QUALITY CONTROL; RADIATION EXPOSURE; SCANNING ELECTRON MICROSCOPY; TIME; ULTRASTRUCTURE;

CATECHOL OXIDASE; CELL WALL; DIETARY PROTEINS; FOOD IRRADIATION; FRUIT; HOT TEMPERATURE; MICROSCOPY, ELECTRON, SCANNING; MICROWAVES; PIGMENTATION; PLANT PROTEINS; POUTERIA; QUALITY CONTROL; TIME FACTORS;

EID: 84859982607     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02632.x     Document Type: Article

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