Control of pink discoloration in coconut water
The pink discoloration in coconut water is a result of the initial enzymatic action of polyphenol oxidase (PPO) on the phenolic substrates which are naturally present in the product. Activity of the enzyme is further enhanced by metal contamination such as copper and exposure of the product to high...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Coconut Community
2007-10-01
|
| Series: | CORD |
| Subjects: | |
| Online Access: | https://journal.coconutcommunity.org/index.php/journalicc/article/view/168 |