Modelling the kinetics of thermal inactivation of apple polyphenoloxidase
The enzymatic browning of fruits and vegetables caused by mechanical injury during postharvest storage or processing is initiated by the catalytic action of polyphenoloxidase (PPO). A bleaching treatment prior to processing is still considered mostly effective in inhibiting the catalytic activity of...
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| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/10773/7806 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7806 |