Results 1 to 10 of about 2,050 (137)
Characterisation of ‘Starking’ apple polyphenoloxidase [PDF]
Journal of the Science of Food and Agriculture, 1998 Experiments were performed to optimise the extraction conditions of 'Starking' apple fruit polyphenoloxidase (PPO), to evaluate the affinity and specificity towards several substrates and to study the stability of enzyme extracts from apple samples stored under different conditions.
Rocha, Ada +3 more
core +10 more sources
Polyphenoloxidase from Amasya Apple
Journal of Food Science, 1995 ABSTRACT Polyphenoloxidase (PPO) of Amasya apple was partially purified by (NH 4 ) 2 SO 4 precipitation and dialysis. The sample was used for characterization of the PPO. Optimum pH were 7.0, 9.0,
KUFREVIOGLU, I +3 more
openaire +5 more sources
Inactivation of Polyphenoloxidase by Pulsed Light
Journal of Food Science, 2013 Abstract The effect of pulsed light on the inactivation of polyphenoloxidase (PPO) in model solutions was investigated focusing on the effect of enzyme concentration and total energy dose of the treatment. PPO inactivation increased with the dose of the treatment.
MANZOCCO, Lara +2 more
openaire +4 more sources
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
doaj +3 more sources
Acta Scientiarum: Technology, 2009 Oxidative enzymes are responsible for changes in flavor, texture, color and also in some nutritive properties of several fruits and vegetables processed in industries. The present investigation aimed to study the activity of Peroxidase (E.C.
Camila Mantovani, Edmar Clemente
doaj +2 more sources
Studies on the purification of banana polyphenoloxidase
Food Chemistry, 1987 Abstract Studies on the extractability of polyphenoloxidase (PPO) from the pulp of five banana cultivars revealed a varietal difference in the nature of binding of the PPO in the cell, with the enzyme being entirely in the soluble fraction in one and partly associated with the cell wall in others, necessitating use of a detergent to release it from ...
Jayaraman, KS +3 more
openaire +2 more sources
Effect of Different Dried Methods and Storage on Some Enzymes Activity and Quality of Cactus pear and Papaya [PDF]
Arab Universities Journal of Agricultural Sciences, 2021 This study was to evaluate the activity of peroxidase, polyphenoloxidase, pectin methyl esterase and protease as well as the proximate chemical composition and quality parameters of cactus pear and papaya which were dried by different methods and stored ...
Marwa Abdel-Hady +3 more
doaj +1 more source
Applied Sciences, 2022 The effect of three doses of UV-C radiation (1, 3 and 6 kJ m−2) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied.
Saliha Dassamiour +9 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source