Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)

Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)

Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy on the oxidase activity, moisture content and colour of this raw material. The polyphenol oxidase w...

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Bibliographic Details
Main Authors: Giovanna Cristina Ceni, Eliana Maria Baldissera, Maristela dos Santos Primo, Octávio Augusto Ceva Antunes, Cláudio Dariva, José Vladimir de Oliveira, Débora de Oliveira
Format: Article
Language:English
Published: University of Zagreb 2009-01-01
Series:Food Technology and Biotechnology
Subjects:
mate tea leaves
microwave energy
oxidase activity
Online Access:http://hrcak.srce.hr/file/59891

Internet

http://hrcak.srce.hr/file/59891

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