Lipoxygenase activity and browning formation of lychee in syrup after high pressure and canning processes
This study aimed to evaluate the effect of high pressure (200, 400 and 600 MPa at 25°C for 10 and 20 min) and canning (100°C for 18 min) processes on lipoxygenase (LOX) activity and browning formation of lychee in syrup. Results showed that the pH profile of LOX activity in lychee was bell-shaped wi...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84977481538&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42530 |
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| Institution: | Chiang Mai University |