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Enzyme induced loss of sucrose in berry fruit juices (1989)

PLOWMAN, J. E. ; LOVE, J. L. ; HERBERT, B. R.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 24 (1989), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Varied concentrations of sucrose have previously been reported in freshly picked berry fruits. We have observed that sucrose in juice extracts from berries decreased markedly with time. The loss of sucrose added to raspberry and loganberry juice is attributed to the action of the enzyme, invertase. Heat inactivation immediately after picking reduced the loss of sucrose in raspberries and blackberries. Knowledge of these changes might influence the methods of harvesting, storage and processing.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00675.x

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