Determinación de la actividad enzimática y el porcentaje de Inhibición de la PPO en las láminas de carambola post tratadas a escaldado y osmodeshidratado

This study evaluates the enzymatic activity and the percentage of PPO Inhibition in starfruit slices treated with blanching and osmodehydration to improve their stability and quality. The research was carried out, applying a 2k factorial experimental design with two main factors: blanching time (10...

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Bibliographic Details

Main Authors:	De La Cruz Calderón, Gina, Aguirre Vargas, Elza Berta
Format:	Article
Language:	Spanish
Published:	2025
Subjects:	Polyphenol oxidase (PPO) Blanching Osmodehydration Star fruit Enzyme stability Polifenol oxidasa (PPO) Escaldado Osmodeshidratación Carambola Estabilidad enzimática
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=10046168
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