Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice

Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice

Averrhoa carambola fruit represents a potential as an agro-industrial production line. A restriction on the use of this exotic fruit is the susceptibility to enzymatic browning, affecting nutritional and visual acceptance. The aim of this study was to determine the physical and chemical composition...

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Bibliographic Details
Main Authors:	Elizabeth Murillo, Juan Guillermo Aristizábal, Walter Murillo, Albert Ibarz Ribas, Jonh Jairo Méndez, José Fernando Solanilla
Format:	Article
Language:	English
Published:	Universidad Nacional de Colombia, Sede Medellín 2017-01-01
Series:	Revista Facultad Nacional de Agronomía Medellín
Subjects:	Carambolo Enzymatic browning Rheology Tropical fruits Agroindustry Peroxidase enzyme
Online Access:	http://www.revistas.unal.edu.co/index.php/refame/article/view/61769

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