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
doaj +1 more source
Compostos fenólicos e enzimas oxidativos da graviola (Annona muricata) durante a maturação. [PDF]
, 2018 O presente trabalho teve por objetivo avaliar as variações nos teores de compostos fenólicos e na atividade de enzimas oxidativas durante a maturação da ...
ALVES, R. E. +3 more
core
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 5, September 2024.Abstract Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or ...
Helena Kieserling +10 more
wiley +1 more source
Enzymatic changes in minimally processed apples
Czech Journal of Food Sciences, 2004 The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2,
J. Schovánková +3 more
doaj +1 more source
Scientific results of the Bryotrop expedition to Zaire and Rwanda : 3., photosynthetic gas exchange of bryophytes from different forest types in eastern Central Africa. [PDF]
, 1994 During the BRYOTROP-Expedition to Zaire and Rwanda bryophytes were collected from a rainforest habitat at 800 m a.s.l. and from bamboo forest and tree-heath environments between 2200 and 3200 m.
Fischer, Eberhard +3 more
core
Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts [PDF]
, 2018 Polyphenols of citrus by-products, due to their antioxidant and antimicrobial activities, could be valorized by pharmaceutical and food industries, adding a value to the citrus processing companies.
Bowyer, Michael C. +6 more
core +2 more sources
Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits
Journal of Integrative Plant Biology, Volume 66, Issue 9, Page 1831-1863, September 2024.This review summarizes the physiological and molecular mechanisms underlying the interplay between fruit ripening and susceptibility/resistance to microbial pathogens and considers strategies for improving fruit quality, with tomato as a model for fleshy fruit‐pathogen interactions, and relevant information from many other plant species.
Shan Li +4 more
wiley +1 more source
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 +1 more source
4-Pentadecylpyridine: A Competitive Polyphenoloxidase Inhibitor
Zeitschrift für Naturforschung C, 1997 Abstract 4-Pentadecylpyridine was isolated from plums infected by Taphrina pruni. This fungal metabolite has been tested for its effect on polyphenoloxidase, using the polyphenoloxidase-catalysed addition of L-proline to 4-methylcatechol in a chromogenic assay The resulting data prove that 4-pentadecylpyridine is a competitive inhibitor
Claus T. Fuchs, Gerhard Spiteller
openaire +1 more source
Obtenção de ESTs potencialmente relacionadas à resistência do cafeeiro à ferrugem por meio de análise in silico. [PDF]
, 2011 A partir das informações geradas no Projeto Brasileiro do Genoma Café (PBGC) foram identificadas, por meio de análise in silico, seqüências potencialmente envolvidas na resistência a Hemileia vastatrix Berk. et Br. presentes nos cafeeiros.
ALVARENGA, S. M. +5 more
core