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Quantitative Changes in Date Polyphenols and Their Relation to Browning

โœ Scribed by V. P. MAIER; D. M. METZLER

Book ID
108797088
Publisher
Institute of Food Technologists
Year
1965
Tongue
English
Weight
437 KB
Volume
30
Category
Article
ISSN
0022-1147

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Changes in Apple Polyphenoloxidase and P
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
โœ M.Y. COSETENG; C.Y. LEE ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 634 KB

Polyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship betwe