Polyphenoloxidase activity and browning in fresh-cut "Rocha" pear as affected by pH, phenolic substrates and antibrowning additives
tThe effect of pH, phenolic substrates, and food additives on polyphenoloxidase (PPO) activity and ontissue browning was studied in fresh-cut ‘Rocha’ pear. Substrates 4-methylcatechol, caffeic acid, (+)-catechin hydrate, catechol, chlorogenic acid, dopamine hydrochloride, and pyrogallol, were prepar...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/13614 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/13614 |