Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Food Chemistry

Volumn 142, Issue , 2014, Pages 121-128

  Tan, Thuan Chew ^a   Cheng, Lai Hoong ^a   Bhat, Rajeev ^a   Rusul, Gulam ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Coconut water; Composition; Enzymatic inactivation; Maturity; Physicochemical properties

Indexed keywords

CHEMICAL ANALYSIS; ENZYMES; HEAT RESISTANCE;

COCONUT WATER; ENZYMATIC INACTIVATION; ENZYME INACTIVATION; MATURITY; PHYSICOCHEMICAL PROPERTY; THERMAL INACTIVATION; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

ENZYME ACTIVITY;

CATECHOL OXIDASE; FRUCTOSE; GLUCOSE; MINERAL; PEROXIDASE; PHENOL DERIVATIVE; SUCROSE; SUGAR;

ARTICLE; COCONUT; COCONUT MILK; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INACTIVATION; ENZYME KINETICS; FOOD COMPOSITION; HEAT TOLERANCE; NONHUMAN; PH; PHYSICAL CHEMISTRY; PLANT DEVELOPMENT; SOLID; THERMAL ANALYSIS; TITRIMETRY; TURBIDITY; WATER CONTENT;

COCOS NUCIFERA;

EID: 84880884620     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.040     Document Type: Article

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