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Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Food chemistry, v.113 no.1, 2009년, pp.92 - 95  

Ndiaye, C. (Jiangnan University School of Food Science and Technology, Key Laboratory of Food Science and Safety, Ministry of Education, No. 1800 Lihu DaDao Road, P.O. Box 214122, Wuxi, PR China) ,  Xu, S.Y. ,  Wang, Z.

Abstract AI-Helper 아이콘AI-Helper

The heat stability of peroxidase (POD) and polyphenoloxidase (PPO) was investigated in mango (Mangifera indica L.) slices, and the relative colour was studied after different steam blanching times. There was complete inactivation after 5min for POD and 7min for PPO. Steam blanching of 3min gave resi...

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