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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Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia [PDF]
Scientia Agricola, 2010 After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins.
Gisele Polete Mizobutsi +5 more
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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
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Soil peroxidase and polyphenoloxidase activity under soil conservation practices on sloping terrains [PDF]
BIO Web of ConferencesSoil water erosion in Bulgaria has a significant negative impact on the arable inclined lands. Two experiments were conducted with wheat and maize with application of traditional and soil protection technologies, on Calcic Chernozem soil, on the slope of
Kuncheva Gergana +2 more
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Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From <i>Dioscorea alata</i> and <i>Dioscorea rotundata</i>. [PDF]
Food Sci NutrPretreatments help improve flour quality. The increase in solubility and dispersibility is greater in D. rotundata. D. alata flours are more resistant to shear than D. rotundata flours. All flours degrade after 200°C. D. alata flours are more elastic while D. rotundata flours are more viscous.
Castillo PM, Correa DA, Zuñiga KV.
europepmc +2 more sources
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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Polyphenoloxidase activity in peaches after vibration [PDF]
, 2013 The vibration during transportation is one of the main causes of fruit damage. The actual methodologies used for damage evaluation in fruits seem to be subjective, since most of them are based on visual evaluation.
Honório, Sylvio L. +3 more
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CHARACTERIZATION OF CRUDE EXTRACT POLYPHENOLOXIDASE ENZYME FROM BLACK TIGER SHRIMP (Penaeus monodon) [PDF]
, 2013 Shrimp is a very important export commodity with high market value world wide. However, it is still facing problem related to the waste and deterioration quality as main issues for the shrimp industry.
Laksmi Ambarsari +5 more
core +1 more source
Foods, 2021 The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1)
Antonio López-Gómez +7 more
doaj +1 more source
EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS [PDF]
Journal of Food and Dairy Sciences, 2009 In this study, effect of taro peel and taro pulp extracts pre-treatments compared with those of cabbage on oxidative enzyme activities of frozen banana pulp and dried banana rings was investigated.
A. M. Helmy +5 more
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