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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Bibliographic Details
Main Author: Gomes, M.Helena (author)
Other Authors: Vieira, Tiago (author), Fundo, Joana F. (author), Almeida, Domingos P.F. (author)
Format: article
Language:eng
Published: 2017
Subjects:
color
enzymic browning
food additive
minimal processing
Pyrus communis
Online Access:http://hdl.handle.net/10400.5/13614
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/13614

Internet

http://hdl.handle.net/10400.5/13614

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