ShareEnzymatic effects on flavour and texture of fresh-cut fruits and vegetables.
Author(s) : LAMIKANRA O.
Type of excerpt: Book chapter
Summary
The effect of the following enzymes: lipoxygenase, peroxidase, polyphenol oxidase, pectic enzymes, is studied for various fruit and vegetables, including: apple, asparagus, broccoli, cucumber, kiwifruit, melon, strawberry, tomato, carrot, mango, orange, peach, pear, lettuce, mushroom, pineapple, prunus fruits.
Details
- Original title: Enzymatic effects on flavour and texture of fresh-cut fruits and vegetables.
- Record ID : 2003-2837
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (13)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Texture; Organoleptic property; Fresh produce; Vegetable; Enzyme; Fruit
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- Date : 2002
- Languages : English
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- Date : N/A
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La qualità degli ortaggi preparati in IV gamma.
- Author(s) : SENESI E.
- Date : 1996
- Languages : Italian
- Source: Atti IVTPA - vol. 19
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- Author(s) : SALTVEIT M. E.
- Date : 1999/03
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 15 - n. 3
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Vegetable cleaning/cooling system using ozone d...
- Author(s) : IMAKIIRE H., HARUKAWA T.
- Date : 2001/02
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 880
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