Effect of Nanoencapsulated Chitosan on Storage Quality and Enzymatic Browning of Fresh-cut Apples
碩士 === 輔仁大學 === 食品科學系碩士班 === 103 === Fresh-cut apples may become softening, water loss and browning during refrigerated storage. The browning was resulted from the enzymatic reaction of polyphenol oxidase (PPO) on polyphenols to produce o-quinone in the presence of oxygen. The oxidative product, o-q...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/97305702012652627594 |