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Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV...

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Principais autores: Kyoung Mi Moon, Eun-Bin Kwon, Bonggi Lee, Choon Young Kim
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-06-01
Serier:Molecules
Fag:
natural anti-browning agents
polyphenol oxidase
PPO inhibitor
sustainability
food waste utilization
nutritional values
Online adgang:https://www.mdpi.com/1420-3049/25/12/2754
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