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Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L.)

✍ Scribed by F. Kader; B. Rovel; M. Girardin; M. Metche


Book ID
103711046
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
622 KB
Volume
55
Category
Article
ISSN
0308-8146

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πŸ“œ SIMILAR VOLUMES


Mechanism of Browning in Fresh Highbush
✍ Kader, Farid; Rovel, Bernard; Girardin, Michel; Metche, Maurice πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 366 KB πŸ‘ 2 views

The most efficient method for polyphenol oxidase (PPO) extraction from Highbush blueberry fruits was the preparation of an acetone powder. No activity was detected after direct extraction with phosphate bu †er (pH 6Γ‰5) and detergents such as Triton X-100. PPO has been puriÐed 19-fold, by ultraÐltrat

Mechanism of Browning in Fresh Highbush
✍ Kader, Farid; Rovel, Bernard; Girardin, Michel; Metche, Maurice πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 216 KB πŸ‘ 2 views

Browning reactions which occurred after crushing fresh blueberries (V accinium corymbosum L) were followed by determination of chlorogenic acid colour density, polymer colour and the level of polymers. A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD)