Features of the enzyme composition of Jerusalem artichoke tubers

The article deals with different methods of preparing Jerusalem artichoke tubers to stabilize the color of semi-finished products and finished products. The varieties Interés and Violet de Rennes were chosen as objects of study. The purpose of this work is to study the activity of the enzyme system...

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Main Authors: I. Bilenka, N. Lazarenko, O. Zolovska, Ya. Golinskaya
Formato: Artigo
Idioma:Inglês
Publicado em: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2019-04-01
Colecção:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Assuntos:
jerusalem artichoke, oxidizing enzymes, oxidoreductases, polyphenol oxidase, peroxidase, ascorbate oxidase, ascorbic acid, microwave processing
Acesso em linha:https://nvlvet.com.ua/index.php/food/article/view/3634
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