2014•Academic Periodical of Farm Products ProcessingRequires access

Effect of Enzymatic Browning on the Quality of Blueberry Juice during Storage

Han Chun-ra

Abstract

The method of heat,effects enzymatic browning polyphenol oxidase(PPO) activity on the quality of blueberry juice during storage. The total sugar,total acid and total phenol content are reduced during storage. The browning is increased during storage. A significantly correlation between PPO activity with total phenolic(TP) content and browning is established.

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Available abstract

Key concepts: Browning, Polyphenol oxidase, Chemistry, Food science, Catechol oxidase, Sugar, Polyphenol, Phenol