Cargando…
Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus av...
Autores principales: | Silva, Filipa Vinagre Marques, Sulaiman, Alifdalino |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265869/ https://www.ncbi.nlm.nih.gov/pubmed/35804757 http://dx.doi.org/10.3390/foods11131942 |
Ejemplares similares
-
Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication
por: Illera, A. E., et al.
Publicado: (2019) -
Inhibition Mechanism of Chitooligosaccharide-Polyphenol Conjugates toward Polyphenoloxidase from Shrimp Cephalothorax
por: Mittal, Ajay, et al.
Publicado: (2023) -
Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend
por: Feng, Xiaoping, et al.
Publicado: (2020) -
Efficient virus-induced gene silencing in apple, pear and Japanese pear using Apple latent spherical virus vectors
por: Sasaki, Shintarou, et al.
Publicado: (2011) -
The Use of a Polyphenoloxidase Biosensor Obtained from the Fruit of Jurubeba (Solanum paniculatum L.) in the Determination of Paracetamol and Other Phenolic Drugs
por: Antunes, Rafael Souza, et al.
Publicado: (2018)