Results 11 to 20 of about 1,069 (177)
Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From Dioscorea alata and Dioscorea rotundata [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 P, Correa D, Zuñiga K.
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Enzymatic and Nonenzymatic Antioxidant Systems Affected by the Application of Hydrothermal Treatment and Calcium Chloride in Papaya Fruit. [PDF]
Int J Food SciPapaya fruits have a high content of bioactive compounds that provide them high antioxidant capacity; however, these fruits undergo rapid deterioration processes once harvested, which implies a decrease in antioxidant activity. In order to reduce the oxidative stress that causes deterioration in the fruit, it is important to use technologies to ...
López-Zazueta BA +7 more
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Ciência e Agrotecnologia, 2007 Extratos enzimáticos foram preparados a partir da polpa de abacate (Persea americana Mill.) dos cultivares Quintal, Fortuna e Choquete, em dois estádios de maturação (verde e maduro).
Rúbia Caroline Luíz +2 more
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Enzymatic activity of air-dried and water-stable aggregates of soils under different land use
Бюллетень Почвенного института им. В.В. Докучаева, 2016 Under study were the levels of enzymatic (peroxidase, polyphenoloxidase and catalase) activity in air-dry structural particles 1-2 mm thick and water- stable aggregates extracted from the samples of soddy-podzolic soils (under forest and in crop) and ...
S. A. Garbuz +2 more
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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
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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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Banana Polyphenoloxidase. Preparation and Properties [PDF]
Plant Physiology, 1963 Griffiths (13) has presented evidence indicating that the browning reactions of banana fruit result from the enzymic oxidation of dopamine (3,4 dihydroxyphenylethyliamine) by polyphenoloxidase. Although dopamine does occur in various fruits and vegetables (23), it has not previously been implicated as an important substrate in browning reactions.
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Pesquisa Agropecuária Brasileira, 1999 Um experimento de campo foi instalado num Latossolo Roxo distrófico, localizado na Fazenda Experimental da EPAMIG, São Sebastião do Paraíso, MG, em fevereiro de 1993, utilizando-se a espécie Coffea arabica L., cultivar Catuaí Vermelho, linhagem LCH 2077 ...
Enilson de Barros Silva +4 more
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Бюллетень Почвенного института им. В.В. Докучаева, 2022 The analysis of the biological and enzymatic properties of soils is an important aspect of soil ecology, but the results of studies can be strongly influenced by the storage conditions of the samples.
O. A. Piletskaya, D. A. Yachnaya
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Inhibition of Palmito Polyphenoloxidase by Halide Salts [PDF]
Journal of Enzyme Inhibition, 1998 The inhibitory properties of halide salts on palmito polyphenoloxidase (PPO) are described. Halide salts have the same inhibitory effect on the two forms of palmito PPO separated by hydrophobic chromatography. Fluoride and chloride ions showed a non-competitive, mixed type inhibition while bromide and iodide ions were found to be non-competitive ...
C, Robert, C, Rouch, F, Cadet
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