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Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
Enzymatic browning is a major factor affecting the quality of sugarcane juice, mainly due to the activities of polyphenol oxidase (PPO) and peroxidase (POD). Effect of bentonite (0–1%, w/v) on the activities of these enzymes, when employed alone and also in combination with acidulants, was determine...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133869/ https://ncbi.nlm.nih.gov/pubmed/30228435 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3350-4 |
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