The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

► High PPO and POD activities led to browning in water caltrop. ► Enzymatic browning is responsible for discolouration of caltrop. ► Food quality of light-coloured surface can be preserved during postharvest. The mechanism of browning involving enzymatic browning was investigated in the pericarp of...

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Veröffentlicht in:	Food chemistry 2011-07, Vol.127 (2), p.523-527
Hauptverfasser:	Ciou, Jhih-Ying, Lin, Hsin-Hung, Chiang, Po-Yuan, Wang, Chiun-C., Charles, Albert Linton
Format:	Artikel
Sprache:	eng
Schlagworte:	Agglomeration Biological and medical sciences Browning Enzymatic browning Food industries Fundamental and applied biological sciences. Psychology Heat treatment Maillard browning Moisture content Peroxidase Peroxidase activity Polyphenol oxidase Polyphenol oxidase activity Polyphenylene oxides Water caltrop pericarp Water temperature
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