Ditemukan 1 dokumen yang sesuai dengan query
Pardede, Erika
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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 ...
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Universitas HKBP Nonmensen, 2017
050 VISI 25:2 (2017)
Artikel Jurnal Universitas Indonesia Library
