Physicochemical characteristcs and enzymatic activity of peroxidase and polyphenoloxidase in four genotypes of cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) submitted to freezing<br>Características físico-químicas e atividade da peroxidase e polifenoloxidase em genótipos de cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) submetidos ao congelamento
During the freezing of fruits pulps, the enzyme activity is not finished completely. Sensory, nutritional and coloring changes may occur on fruits due to the action of oxidative enzymes such as peroxidase and polyphenoloxidase. The frozen cupuaçu pulps, sold in Brazil, have a shelf life of one year...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-10-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/13528 |