The effect of SA on the expression of antioxidative enzymes.
, 2015 (a) Catalase; (b) Peroxidase and (c) Polyphenoloxidase activity. The results showed inhibition of catalase activity and an increase of peroxidase and polyphenoloxidase activities in the treated fruit (unpaired t test, t = 4.01, df = 4, P = 0.01 [CAT]; t =
Ravindra Mahadappa Aurade (513353) +5 more
core +1 more source
Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. [PDF]
Food Chem X, 2023 Gong C, Gao W, Wu S.
europepmc +1 more source
Bactericidal activity of some plant essential oils against <i>Ralstonia solanacearum</i> infection. [PDF]
Saudi J Biol Sci, 2022 Abd-Elrahim R +4 more
europepmc +1 more source
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice
, 2008 The heating method affects the temperature distribution inside a food, and directly modifies the time-temperature relationship for enzyme deactivation.
Yildiz, Hasan +2 more
core +1 more source
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers. [PDF]
Foods, 2023 Martín-Mateos MJ +4 more
europepmc +1 more source
Postharvest Storage Differentially Modulates the Enzymatic and Non-Enzymatic Antioxidant System of the Exocarp and Mesocarp of Hass Avocado: Implications for Disorders. [PDF]
Plants (Basel), 2023 Chirinos R +6 more
europepmc +1 more source
Brazilian Journal of Food Technology, 2013 Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and ...
Eliene Penha Rodrigues Pereira +2 more
doaj
ENZYME KINETICS OF POLYPHENOL OXIDASE FROM GROS MICHEL BANANA
Vitae, 2009 The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning.
Claudia L. GARCÍA W. +3 more
doaj
Studies on the purification of banana polyphenoloxidase
, 1987 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 ...
Vijayaraghavan, PK +3 more
core
Peroxidase and polyphenoloxidase activities during yacon postharvest storage
, 2002 The purpose of this study was to investigate the peroxidase and polyphenoloxidase activities during the refrigeration at 4oC of yacon tuberous roots with and without polyethylene packing and compared with untreated roots at regular conditions.
Quijano, F. G. [UNESP] +3 more
core