Study on Anti Enzymatic Browning in Blueberry Cloudy Juice Processing
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Q55

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    Blueberry is enriched with polyphenol oxidase(PPO) which is very active to react with polyphenolics,resulting in deteriorative change of juice.Preventing enzymatic browning before pressing blueberries can improve the quality of juice efficiently.Two kinds

    Reference
    Related
    Cited by
Get Citation

WANG Yin-juan, XU Shi-ying, WANG Zhang. Study on Anti Enzymatic Browning in Blueberry Cloudy Juice Processing[J]. Journal of Food Science and Biotechnology,2006,25(3).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right:Editorial Board of Journal of Food Science and Biotechnology

Address:No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode:214122

Phone:0510-85913526  E-mail:xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website