EFFECT OF GAMMA IRRADIATION ON POLYPHENOL OXIDASE ACTIVITY AND ITS RELATION TO SKIN BROWNING IN BANANAS

被引：34
|
作者：
THOMAS, P
NAIR, PM
机构：
来源：
PHYTOCHEMISTRY | 1971年 / 10卷 / 04期
关键词：
D O I：
10.1016/S0031-9422(00)97145-0
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：771 / &
相关论文
共 50 条
  • [21] Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama
    Aquino-Bolaños, EN
    Mercado-Silva, E
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2004, 33 (03) : 275 - 283
  • [22] Kinetics of polyphenol oxidase activity inhibition and browning of avocado puree preserved by combined methods
    Soliva-Fortuny, RC
    Elez-Martínez, P
    Sebastián-Calderó, M
    Martín-Belloso, O
    JOURNAL OF FOOD ENGINEERING, 2002, 55 (02) : 131 - 137
  • [23] High polyphenol oxidase activity and low titratable acidity in browning bamboo tissue culture
    Li-Chun Huang
    Ya-Lin Lee
    Bau-Lian Huang
    Ching-I Kuo
    Jei-Fu Shaw
    In Vitro Cellular & Developmental Biology - Plant, 2002, 38 : 358 - 365
  • [24] High polyphenol oxidase activity and low titratable acidity in browning bamboo tissue culture
    Huang, LC
    Lee, YL
    Huang, BL
    Kuo, CI
    Shaw, JF
    IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT, 2002, 38 (04) : 358 - 365
  • [25] A transgenic apple callus showing reduced polyphenol oxidase activity and lower browning potential
    Murata, M
    Nishimura, M
    Murai, N
    Haruta, M
    Homma, S
    Itoh, Y
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2001, 65 (02) : 383 - 388
  • [26] Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins
    Falguera, Victor
    Pagan, Jordi
    Garza, Salvador
    Garvin, Alfonso
    Ibarz, Albert
    JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) : 305 - 309
  • [27] Inhibitory effect of sericin hydrolysate on polyphenol oxidase and browning of fresh-cut products
    Puangphet, A.
    Tiyaboonchai, W.
    Thongsook, T.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (04): : 1623 - 1630
  • [28] Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes
    Cheng, Dai
    Wang, Guangliang
    Tang, Jinlei
    Yao, Congying
    Li, Pengfei
    Song, Qi
    Wang, Chunling
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2020, 168
  • [29] BLANCHING EFFECT ON POLYPHENOL OXIDASE ACTIVITY IN TABLE BEETS
    LEE, CY
    SMITH, NL
    JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 82 - &
  • [30] Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors
    Yu, Kaibo
    Zhou, Lei
    Sun, Yuefang
    Zeng, Zicong
    Chen, Huiwen
    Liu, Junping
    Zou, Liqiang
    Liu, Wei
    Food Chemistry, 2021, 359
12345