Comparative investigation to control the enzymatic and non-enzymatic browning of guava juice concentrates
1997
Alizai, M.N. (PCSIR Labs., Peshawar (Pakistan))
Comparative study was conducted to control the enzymatic/non-enzymatic browning of guava juice/their concentrates by applying PPO inhibitors and their chelating agents alongwith sulphite. Useful filter aids with filtration and centrifugation are found to assist in removing browning residue particulate fractions to enlarge the shelf life of the products. Non-enzymatic browning was also analysed during concentration of the juice.
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书目信息
Sarhad Journal of Agriculture (Pakistan)
卷
13
期
1
ISSN
1016-4383
页码
pp. 95-104
其它主题
Reaction chimique; Reacciones quimicas; Aptitude a la conservation; Filtracion; Aptitud para la conservacion; Pardeamiento enzimatico; Catechol oxydase; Centrifugacion
语言
英语
注释
Summary (En)
7 tables, 36 ref.
类型
Summary; Bibliography
1998-08-15
AGRIS AP