Inhibition Mechanism of Chitooligosaccharide-Polyphenol Conjugates toward Polyphenoloxidase from Shrimp Cephalothorax [PDF]
Molecules, 2023 Crustaceans are perishable with a short shelf-life. They are prone to deterioration after capture, particularly during handling, processing, and storage due to melanosis caused by polyphenoloxidase (PPO).
Ajay Mittal +4 more
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Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar [PDF]
Brazilian Journal of Food Technology, 2019 Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the ...
Ana Carla Borba de Azevedo +6 more
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Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp [PDF]
Foods, 2023 Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection.
Abubakar Saleh Ahmad +5 more
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Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice [PDF]
Molecules, 2022 Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice.
Tarek Gamal Abedelmaksoud +6 more
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Peroxidase (POD) and polyphenoloxidase (PPO) in grape (Vitis vinifera L.) Peroxidase (POD) e polifenoloxidase (PPO) em uva (Vitis vinifera L.) [PDF]
Ciência e Agrotecnologia, 2003 The enzimatic activity of peroxidase (POD) and polyphenoloxidase (PPO) extracted from three grape cultivars (Vitis vinifera L.), cultivated in Marialva city, state of Paraná, was evaluated in this study. The enzymatic extracts were prepared starting from
Estela de Pieri Troiani +2 more
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Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing [PDF]
FoodsAs the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste formation ...
Li Lu +8 more
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4-Pentadecylpyridine: A Competitive Polyphenoloxidase Inhibitor [PDF]
Zeitschrift für Naturforschung C, 1997 Abstract 4-Pentadecylpyridine was isolated from plums infected by Taphrina pruni. This fungal metabolite has been tested for its effect on polyphenoloxidase, using the polyphenoloxidase-catalysed addition of L-proline to 4-methylcatechol in a chromogenic assay The resulting data prove that 4-pentadecylpyridine is a competitive inhibitor
Claus T. Fuchs, Gerhard Spiteller
openaire +2 more sources
Living with seeds and polyphenoloxidases [PDF]
Seed Science Research, 1998 Alfred M. Mayer
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Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films [PDF]
Scientific Reports, 2021 Chitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature.
Yang Li +8 more
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Use of Phenols, Peroxidase and Polyphenoloxidase of Seed to Quantify Resistance of Cotton Genotypes to Damping-off Incited by Fusarium oxysporum [PDF]
Journal of Stress Physiology & Biochemistry, 2014 A greenhouse test was conducted in 2011 and 2012 growing seasons at Giza Agricultural Research Station to evaluate the reaction of six cotton genotypes to damping-off incited by Fusarium oxysporum. Damping-off incidence on the genotypes ranged from 70-88%
Heba I. Mohamed +2 more
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