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EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP

โœ Scribed by B. S. LUH; H. N. DAOUD

Book ID
108799446
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
604 KB
Volume
36
Category
Article
ISSN
0022-1147

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โœ MacDonald, Laurie; Schaschke, Carl J ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 119 KB ๐Ÿ‘ 2 views

Polyphenoloxidase and peroxidase enzyme activities were evaluated following combined pressure, temperature and holding time treatment in banana (Musa acuminata). Using pressures of up to 110 MPa, temperatures of up to 70 ยฐC and holding times of up to 25 min, based on a 2 3 central composite design,