Results 21 to 30 of about 32,414 (257)
Characterization of Polyphenol Oxidase from Eruca sativa
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023 Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value of vegetables and fruits. It is one of the important problems for vegetables used as salads and causes lots of economic losses. In this study,
Sibel Kahraman, Negin Shabnam
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Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
Foods, 2016 Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated.
Edmundo Juarez-Enriquez +3 more
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Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2020 Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2%
Diana P. USCANGA-SOSA +5 more
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مجلة ديالى للعلوم الزراعية, 2022 The drying process plays an important role in heat-sensitive product dehydration. This study was conducted to evaluate the response of three species of mulberry fruit (Morus nigra L. (Black mulberry), Morus alba L.
Dlkhwaz Ahmed Hama +3 more
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Extraction conditions of polyphenol oxidase from banana peel
مجلة بغداد للعلوم, 2016 Polyphenol oxidase (PPO) is an enzyme containing copper, presents in various fruits and vegetables. It is responsible for the browning reactions when the cells are damaged during handling.
Baghdad Science Journal
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Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2008 Mill. The four presumptive defenses manipulated were protinase inhibitors, polyphenol oxidase, peroxidase and lipoxygenase. The elicitors used were jasmonic acid (JA), salicylic acid (SA) and PGPR Pseudomonas aeruginosa.
M. MELVIN JOE, N. MUTHUKUMARAN
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EFFECT OF POLYAMINES PRETREATMENTS ON THE ACTIVITY OF ANTIOXIDANT ENZYMES IN SALT STRESSED WHEAT PLANTS [PDF]
Journal of Plant Production, 2010 A pot experiment was conducted to study the effect of polyamines pretreatments, putrescine (2, 4, 6, 8 &10 mM) or spermine ( 2,4, 6,8 & 10 mM),on the activity of catalas, peroxidase, and polyphenol oxidase in salt stressed wheat plants.
Abeer Mohamed, Eglal G., Fawzia Ebad
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Influence of Cold Storage on Quality of Croatian Traditional Apple Cultivars [PDF]
Kemija u Industriji, 2023 The aim of this work was to investigate the influence of cold storage at 2 °C for 180 days on water content, total acids, reducing and total sugar, antioxidant activity, polyphenol oxidase activity, and polyphenol profile of three Croatian traditional ...
Ante Lončarić +10 more
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Plants, 2022 Bt (Bacillus thuringiensis) corn is one of the top three large-scale commercialized anti-insect transgenic crops around the world. In the present study, we tested the Bt protein content, defense chemicals contents, and defense enzyme activities in both ...
Yuanjiao Feng +5 more
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Response of salt stressed barley seedlings to phenylurea
Plant, Soil and Environment, 2003 The effect of phenylurea with reported cytokinin-like activities on seed germination, seedling growth, activities of antioxidant enzymes, polyphenol, peroxidase, indoleacetic acid oxidase, and total phenolic compounds, flavonoids was investigated in ...
R.M. Ali, H.M. Abbas
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