Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4°C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, t...

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Detalles Bibliográficos
Autores principales: Bustos, M.C., Mazzobre, M.F., Buera, M.P.
Formato: JOUR
Materias:
Allium
Avocado pulp
Brassica
Browning
PPO activity
Chemical reactions
Color
Food storage
Multivariant analysis
Refrigeration
Vegetables
Multi variate analysis
Polyphenol content
Polyphenol oxidase
Refrigeration temperatures
Vegetable extracts
Fruits
Allium cepa
Allium sativum
Brassica oleracea var. botrytis
Brassica oleracea var. capitata
Brassica oleracea var. gemmifera
Persea americana
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v61_n1_p89_Bustos
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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