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Influence of enzymes on the quality of processed vegetables and fruits

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Abstract

These organic catalysts—peroxidases, polyphenol oxidases and pectic enzymes among them—must be inactivated by heat or chemical treatment if high-quality food products are to be stored. Knowledge of their activity and control is still meagre.

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Authors and Affiliations

  1. United States Department of Agriculture, Western Utilization Research Branch, Agricultural Research Service, Albany, California

    Rachel U. Makower

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  1. Rachel U. Makower
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Presented before the 45th Annual Convention of the American Home Economics Association, San Francisco, California, July 8, 1954.

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Makower, R.U. Influence of enzymes on the quality of processed vegetables and fruits. Econ Bot 10, 38–41 (1956). https://doi.org/10.1007/BF02985315

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  • DOI: https://doi.org/10.1007/BF02985315

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