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pro vyhledávání: '"Jocelyn Constant YAPI"'
Autor:
Zranseu Ange Bénédicte DEFFAN, Jocelyn Constant YAPI, Jean Bedel FAGBOHOUN, Diomandé MASSE, Grah Avit Maxwell BEUGRE
Publikováno v:
Food and Environment Safety, Vol 20, Iss 3, Pp 182-188 (2021)
In Côte d’Ivoire it is difficult to keep vegetables and fruits, especially eggplant, and this is due to a lack of proper storage techniques. The few processes used are expensive and inaccessible to most of the population. The purpose of this study
Externí odkaz:
https://doaj.org/article/7e10e787b8db439293b09a6dd4ba99f5
Publikováno v:
European Journal of Nutrition & Food Safety. :83-92
Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinet
Autor:
Patrice Lucien Kouame, Elvis Gbocho Serge Ekissi, Jocelyn Constant Yapi, Jean Bedel Fagbohoun, Zranseu Ange Benedicte Deffan
Publikováno v:
International Journal of Advanced Research. 9:304-313
Peroxidase (POD) associated with the browning of fresh-cut fruits and vegetableswas extracted from purple skin eggplant(Solanum melongena L.) and characterised using reliable spectrophotometric methods. Maximal POD activity was found at 35 °C and
Autor:
Jocelyn Constant Yapi, Jean Bedel Fagbohoun , Zranseu Ange Benedicte Deffan, Elvis Gbocho Serge Ekissi and Patrice Lucien Kouame
Peroxidase (POD) associated with the browning of fresh-cut fruits and vegetableswas extracted frompurple skin eggplant(Solanum melongenaL.) and characterised using reliable spectrophotometric methods. Maximal POD activity was found at 35 °C and pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::009fac8a60147e67be469412a587b70f
Autor:
Soumaila DabonnÃ, Jocelyn Constant Yapi, Ahi Pascal Amedée, Lucien Patrice KouamÃ, Sophie Nadège Gnangui
Publikováno v:
Annual Research & Review in Biology. 4:3532-3548
Yam (Dioscorea cayenensis-rotundata cv. Kponan) is a staple food in many tropical regions. A biochemical characterization study of crude polyphenol oxidase from yam (PPO) was carried out to provide useful information for food processing operations. T