Zobrazeno 1 - 10
of 308
pro vyhledávání: '"Polyphenol oxidase (PPO)"'
Autor:
Ping-Hsiu Huang, Chien-Shan Chiu, Yi-Chan Chiang, Wen-Chien Lu, Shun-Yi Ke, Chiun-Chung R. Wang, Po-Hsien Li
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101222- (2024)
This study investigated the changes in the quality-related parameters and physicochemical properties of yam (Dioscorea alata L. var. Dasan) harvested after 260 d. The stem tip, middle, and bottom sections of yams were stored at room temperature (20
Externí odkaz:
https://doaj.org/article/629e4c4d8590432dacdc7658137b8c57
Autor:
Kariyappa R. Choudaker, Vaibhav Kumar Singh, Abhijeet Shankar Kashyap, Aakash V. Patel, Koshal K. Sameriya, Dhananjay Yadav, Nazia Manzar, Deeba Kamil, Lakshman Prasad, M. S. Saharan
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
This study evaluates the biocontrol efficacy of three bacterial strains (Pseudomonas fluorescens DTPF-3, Bacillus amyloliquefaciens DTBA-11, and Bacillus subtilis DTBS-5) and two fungal strains (Trichoderma harzianum Pusa-5SD and Aspergillus niger An
Externí odkaz:
https://doaj.org/article/2ca817efa46f4c0f9fce9cad0cfce905
Publikováno v:
Horticultural Plant Journal, Vol 9, Iss 5, Pp 947-957 (2023)
Litchi (Litchi chinensis Sonn.) is a type of commercially prevalent subtropical and tropical fruit. Since litchi has a highly heterozygous genetic background and a long reproductive cycle, conventional breeding methods (such as hybridization) have li
Externí odkaz:
https://doaj.org/article/8d18413a9efa46c39cc460f92b1d9ffb
Autor:
Ascensión Martínez-Márquez, Susana Selles-Marchart, Hugo Nájera, Jaime Morante-Carriel, Maria J. Martínez-Esteso, Roque Bru-Martínez
Publikováno v:
Plants, Vol 13, Iss 18, p 2602 (2024)
Piceatannol is a naturally occurring hydroxylated analogue of the stilbene phytoalexin resveratrol that can be found in grape fruit and derived products. Piceatannol has aroused great interest as it has been shown to surpass some human health-benefic
Externí odkaz:
https://doaj.org/article/e752acd5cffe48cf9156699ccf0b3872
Akademický článek
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Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 119-124 (2022)
In order to study a fast and efficient method for obtain polyphenol oxidase (PPO) from tea leaf, three phase partitioning (TPP) were used to purified PPO and then its enzymatic properties were studied. The results showed that PPO from tea leaf was pu
Externí odkaz:
https://doaj.org/article/77c8e82135724e2a82dc02ac754de03e
Autor:
Génesis V. Buitimea-Cantúa, Viridiana Chávez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Publikováno v:
Molecules, Vol 28, Iss 22, p 7606 (2023)
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killi
Externí odkaz:
https://doaj.org/article/ccc7fcd05de744b4a93fc53048f2cced
Akademický článek
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Autor:
Mahn Gbongue Elie Parfait Deli, Burcu Dundar Kirit, Erdal Ağçam, Nuray Inan Cinkir, Asiye Akyildiz
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100120- (2022)
This study aimed to determine the effects of the thermosonication parameters (300 J/g and 60°C) on polyphenol oxidase-(PPO) inactivation and some quality attributes. The change in quality parameters (residual PPO activity, total phenolic, total caro
Externí odkaz:
https://doaj.org/article/60a94dca84f94c6193b7e59414383d25