Shoji Sasao (Master course)

Research:Effect of enzyme activity, sugar composition and functional ingredients in banana influenced by high pressure processing

High pressure processing of food is known to change enzyme activity and structure of protein. The main advantage of this method is that it does not destroy nutrients because there is no heat applied. In this study, changes in sugar compositions and maturing process of banana as a climacteric fruit undergoing high pressure processing is investigated. In the future, hopefully the method can be used to develop high nutrient processed banana.

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