Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase

Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus av...

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Detalles Bibliográficos
Autores principales: Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265869/
https://www.ncbi.nlm.nih.gov/pubmed/35804757
http://dx.doi.org/10.3390/foods11131942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265869/
https://www.ncbi.nlm.nih.gov/pubmed/35804757
http://dx.doi.org/10.3390/foods11131942

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