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Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

✍ Scribed by E. Palou; A. López-Malo; G. V. Barbosa-Cánovas; J. Welti-Chanes; B. G. Swanson

Book ID
108821689
Publisher
Institute of Food Technologists
Year
1999
Tongue
English
Weight
80 KB
Volume
64
Category
Article
ISSN
0022-1147

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Combined effect of high pressure, temper
Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata)
✍ MacDonald, Laurie; Schaschke, Carl J 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 119 KB 👁 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 °C and holding times of up to 25 min, based on a 2 3 central composite design,