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Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon

✍ Scribed by O. Lamikanra And; M.A. Watson

Book ID
108823277
Publisher
Institute of Food Technologists
Year
2001
Tongue
English
Weight
164 KB
Volume
66
Category
Article
ISSN
0022-1147

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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 Β°C and holding times of up to 25 min, based on a 2 3 central composite design,