1 sonuçtan 1 ile 1 arası
-
17.10.2020, 13:26 #1
Üyelik tarihi: 28.10.2009 Son online zamanı: 26.12.2020
- Mesajları
- 14
- Konuları
- 13
- Eklentileri
- 5
- Kredisi
- 255
- Harcanan
- 3
- Kalan
- 252
Enzymatic properties on browning of fresh-cut potato
: Enzymatic properties on browning of fresh-cut potato : PDF : .......
The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the content of polyphenols and enzymatic properties in potato. In this study, it was shown that the optimal pH and temperature of polyphenol oxidase (PPO) was 6.5 and 40°C. The 0.02% sodium hydrogen sulfite (NaHSO3), L-cysteine (L-cys) and ascorbic acid had good inhibitory effect on PPO activity. The results will provide the theoretical basis and practical guidance for the browning inhibition of fresh-cut potato.
Konu Sorumlu Yönetici tarafından (20.10.2020 Saat 14:28 ) değiştirilmiştir.
Advertising
Advertising
Benzer Konular
-
Patates nişastasi fabrikasi (potato starch)
Araştırma projeleri forum içinde, yazan yestaYorum: 3Son Mesaj: 02.12.2014, 13:14 -
Enzymatic degumming flash video
Yemeklik Yağ Teknolojisi forum içinde, yazan ferdap86Yorum: 0Son Mesaj: 18.08.2009, 16:30 -
The effects of enzymatic hydrolysis of casein on apparent
Süt ve Süt Ürünleri forum içinde, yazan emrahkassapYorum: 0Son Mesaj: 17.10.2008, 23:00 -
Fresh food industries (e book)
e-Kitaplar forum içinde, yazan Eagleking06Yorum: 14Son Mesaj: 24.09.2008, 08:17 -
Fresh cut Fruits and vegetables (e book)
e-Kitaplar forum içinde, yazan Eagleking06Yorum: 0Son Mesaj: 24.09.2007, 13:37
Yer imleri