Penanganan reaksi enzimatik pencoklatan pada buah dan sayur serta produk olahannya / Erika Pardede
Pardede, Erika;
(Universitas HKBP Nonmensen, 2017)
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| Color plays an important role in appearance and acceptability of fruits and vegetables. Changes in color of fruits and vegetables take place through enzymatic mechanism in which polyphenol oxidases (PPOs) catalyze the oxidation of phenolic compounds to quinones, which subsequently produce brown pigments through spontaneous non-enzymatic polymerization. Browning coloration of many fruits and vegetables may develop during ripening, handling, storage and processing, when tissue are wounded by cutting, bruising, or during peeling, slicing or pulping of raw material while on preparation. Therefore, it is important to control the browning process as it affects appearance, nutritional quality and quantity of marketable produces. This paper focuses on the nature of browning enzymatic in fruits and vegetables, and its controlling methods. |
| No. Panggil : | 050 VISI 25:2 (2017) |
| Entri utama-Nama orang : | |
| Subjek : | |
| Penerbitan : | [Place of publication not identified]: Universitas HKBP Nonmensen, 2017 |
| Sumber Pengatalogan : | LibUI ind rda |
| ISSN : | 08530203 |
| Majalah/Jurnal : | VISI |
| Volume : | Vol. 25, No. 2 Juni 2017: Hal. 3020-3032 |
| Tipe Konten : | text |
| Tipe Media : | unmediated |
| Tipe Carrier : | volume |
| Akses Elektronik : | |
| Institusi Pemilik : | Universitas Indonesia |
| Lokasi : | Perpustakaan UI, Lantai 4, R. Koleksi Jurnal |
| No. Panggil | No. Barkod | Ketersediaan |
|---|---|---|
| 050 VISI 25:2 (2017) | TERSEDIA |
| Ulasan: |
| Tidak ada ulasan pada koleksi ini: 20462154 |
