Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing
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DOI: 10.1007/s13197-018-3262-3
Abstract: Thermal inactivation kinetics of peroxidase (POD), polyphenol oxidase (PPO), pectin methyl esterase (PME) and ascorbate oxidase (AO) were studied over the temperature range of 45–85 °C along with the degradation kinetics of ascorbic acid (AA) and… read more here.
Keywords: thermal processing; quality deteriorating; degradation; pulp ... See more keywords
Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit
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DOI: 10.1007/s13197-018-3263-2
Abstract: Peroxidase (POD), polyphenol oxidase (PPO), ascorbate oxidase (AO) and pectin methylesterase (PME) from ‘Lalit’ guava variety have been purified using BioGel P-100 and UNOsphere Q resins. POD, PPO, AO, and PME were partially purified to… read more here.
Keywords: quality deteriorating; deteriorating enzymes; showed optimum; characterization quality ... See more keywords