Enzymatic effects on flavour and texture of fresh-cut fruits and vegetables.

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.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit;
Vegetables
Keywords: Texture; Organoleptic property; Fresh produce; Vegetable; Enzyme; Fruit