ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Apricots, clingstone and freestone peaches packed in tin-free steel cans with up to 1.1% gluconic acid in the syrup retained better color than fruits packed without the acidulant. Up to 0.44% by weight gluconic acid did not affect heat resistance of peroxidase/polyphenol-oxidase enzyme systems in apricots. Requirements for heat inactivation of enzymes increased with fruit maturity, from F100°c= 1.3 min with z = 16°C in canning ripe, to F100°C= 7 min with z = 61.5°C in soft ripe apricots. Enzyme regeneration occurred within 48 hr. Methods tested for measuring enzyme activity arc discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07824.x
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