Study of topinambur polyphenolic content and its changes during heat treatment
The article is devoted to an actual problem - preserving food and biological value of raw material before processing. Darkening of raw enzymatic oxidation of polyphenols is one of the serious problems in processing. Undesirable color changes svyazyany mainly to the activity of peroxidase (PO) and polyphenol oxidase (PPO). In this regard, the study of the influence of technological factors on the redox enzymes and the development of an effective method for controlling their activity is relevant.