Results 31 to 40 of about 2,050 (137)

Peroxidase (POD) and polyphenoloxidase (PPO) in grape (Vitis vinifera L.) Peroxidase (POD) e polifenoloxidase (PPO) em uva (Vitis vinifera L.)

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, Clariza Tomé Tropiani, Edmar Clemente   +2 more
doaj   +1 more source

Efeito da densidade populacional do pulgão-verde Schizaphis graminum (Rondani, 1852) (Hemiptera: Aphididae) na atividade enzimática em plantas de trigo Effect of the population density of the greenbug Schizaphis graminum (Rondani, 1852) (Hemiptera: Aphididae) on enzymatic activity on wheat plants

Ciência e Agrotecnologia, 2004
Verificou-se o efeito da densidade populacional do pulgão-verde Schizaphis graminum (RONDANI, 1852) em plantas de trigo (Triticum aestivum L.) na atividade das enzimas peroxidase e polifenoloxidase.
Flávia Batista Gomes, Custódio Donizete dos Santos, Jair Campos de Moraes, Marcio Marcos Goussain   +3 more
doaj   +1 more source

Polyamine treatments: an effective strategy to improve crop yield and fruit colour and to preserve quality of ‘Mollar de Elche’ pomegranate fruit during storage at chilling temperatures

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4101-4112, May 2026.
Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno, Fernando Garrido‐Auñón, María E García‐Pastor, Fabián Guillén, Salvador Castillo, Daniel Valero, María Serrano   +6 more
wiley   +1 more source

Modelling the kinetics of thermal inactivation of apple polyphenoloxidase [PDF]

, 2005
The enzymatic browning of fruits and vegetables caused by mechanical injury during postharvest storage or processing is initiated by the catalytic action of polyphenoloxidase (PPO).
Saraiva, J., Machado, M. F.
core  

AMAZON ACAI AND PINEAPPLE RESIDUES INDUCE THE ENZYME LACCASE IN Pleurotus ostreatus: APPLICATION TO BISPHENOL A BIOREMEDIATION [PDF]

Química Nova
Bisphenol A (BPA), an endocrine disruptor used in different commercial polymers, is a persistent pollutant commonly found in effluents. Conventional wastewater treatment processes have low chemical removal efficiency and are expensive.
Jhessica Cavalcante de Souza Golveia, Elaine Sousa Nunes, Thiago Souza Bulhões, Jerônimo Raimundo de Oliveira Neto, Luiz Carlos da Cunha, Luiza Cintra Campos, Mariângela Fontes Santiago, Fernando Schimidt   +7 more
doaj   +1 more source

Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From Dioscorea alata and Dioscorea rotundata

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Pretreatments 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.
Piedad Montero Castillo, Diofanor Acevedo Correa, Karina Vivanco Zuñiga   +2 more
wiley   +1 more source

Inducing defence enzymes in two rice (Oryza sativa) varieties by G. mosseae arbuscular mycorrhizal fungus Inducción de enzimas de defensa en dos variedades de arroz (Oryza sativa) por el hongo micorrízico arbuscular G. mosseae

Revista Colombiana de Biotecnología, 2006
Protecting plants against fundamentally radical pathogens is one of arbuscular mycorrhizal fungi's benefits. This work was aimed at comparing the effect of one such fungus (Glomus mosseae) on inducing a defensive response in two rice (Oryza sativa ...
Fernández Félix, Solórzano Ernestina, Peteira Belkis, Rodríguez Yakelín, Fernández Arais   +4 more
doaj   +2 more sources

Etude de l'influence de la « vinomaceration » sur la couleur et les activités polyphénoloxydasiques des jus de raisins rouges

OENO One, 1982
L'étude expérimentale, au laboratoire, de la « vinomacération » (macération, avant fermentation, des raisins rouges non foulés dans du vin chauffé à 50 °C) montre que ce traitement n'a que des effets limités sur la couleur et les activités ...
Jean-Claude Sapis, Robert Cordonnier, A. Dugal, Marie-José Biron   +3 more
doaj   +1 more source

A Systematic Approach to Field Testing of Biological Products for Horticulture Is Required to Improve Food Security

Journal of Sustainable Agriculture and Environment, Volume 5, Issue 1, March 2026.
ABSTRACT Food security challenges require immediate action to increase food production. Many biological products derived from plant, animal or microbial sources claim they sustainably increase yield, but there are concerns about biosecurity to be investigated before their introduction to the field.
Kay Howard, Kirsty L. Bayliss
wiley   +1 more source

Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives

, 2009
The effect of UV-C and visible light on the enzyme polyphenoloxidase was studied in model systems and food. Enzyme inactivation under non thermal conditions was achieved following both UV-C and visible light exposure.
QUARTA, Barbara, MANZOCCO, Lara, DRI A.
core   +1 more source