Results 61 to 70 of about 61,180 (326)
Vitae, 2011 Polyphenol oxidase activity is responsible for the enzymatic browning of fruits and vegetables, and the end products of the catalyzed reaction are detrimental to food quality, in both sensory and nutritional properties.
Karent E. BRAVO M. +3 more
doaj
Journal of Integrative Agriculture, 2018 In order to study the physiological and yield responses of sunflower inbred lines to full and limited irrigation, an experiment was conducted in the growing season of 2014–2015 in the research field of the Agricultural Research Station in Khoi, Iran ...
Nasserghadimi Farshad +3 more
doaj +1 more source
International Journal of Food Properties, 2023 Polyphenol oxidase (PPO) activity is a primary cause of the development of unattractive dark brown discoloration of wheat-based end products. The present study aims to evaluate a set of 41 diverse wheat genotypes grown at three different locations in ...
Rajappa Harisha +13 more
doaj +1 more source
Impact of methionine nutrition on the leaf proteome of Lupinus angustifolius L. and Vicia faba L. [PDF]
, 2011 Grain legumes possess a gernerally favourable seed protein amino acid composition but low contents of sulfur amino acids decrease their nutrient value. To enhance the methionie content of local grain legumes by plant breeding, phenotypical attributes for
Gau, Achim Ernst +3 more
core
Efficient Preservation of Perishable Fruits by Erasable Metal‐Organic Frameworks
Advanced Science, EarlyView.This study presents an erasable Pickering emulsion‐based coating stabilized by metal‐organic frameworks. This washable coating significantly extends fruit shelf life by scavenging ethylene and inhibiting foodborne pathogens, offering a sustainable solution for postharvest.
Liying Yang +7 more
wiley +1 more source
Agricultural and Biological Chemistry, 1965 The large part of the polyphenol oxidase was solubilized from tea leaf homogenate by addition of Tween-80. After filtration of the solubilized polyphenol oxidase fraction through a Sephadex G-25 column and fractionation of the filtrate with ammonium sulfate, the specific activity of the solubilized enzyme increased about 4 to 5 times as much as that of
openaire +5 more sources
Characterization and genetic variability of wheat genotypes for polyphenol oxidase (PPO) activity
Electronic Journal of Plant Breeding, 2022 Noodles and chapatti having white or slightly yellow colour are preferred by consumers. Polyphenol oxidase (PPO) enzyme is responsible for discoloration of wheat products. One hundred wheat genotypes were screened using L-DOPA and phenol assays for PPO
A. S. Shitre1, G. Vishwakarma1, V. Kumar1, Swati Bharad2, U. G. Kachole3, N. M. Magar3, P. Shinde3 and B. K. Das1,*
doaj +1 more source
Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Activation of Polyphenol Oxidase of Chloroplasts [PDF]
Plant Physiology, 1973 Polyphenol oxidase of leaves is located mainly in chloroplasts isolated by differential or sucrose density gradient centrifugation. This activity is part of the lamellar structure that is not lost on repeated washing of the plastids. The oxidase activity was stable during prolonged storage of the particles at 4 C or -18 C.
openaire +2 more sources
Advanced Science, EarlyView.PEA nanoenzymes are assembled from L‐arginine and EGCG. The nitrogen element in arginine enhances the thermodynamic feasibility of H2O2 production through PEA's oxygen reduction catalysis, enabling nitrogen‐dependent H2O2 release. Intradermal delivery of PEA via microneedles promotes efficient H2O2 synthesis, thereby stimulating regrowth in telogen ...
Yifei Wang +7 more
wiley +1 more source