๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase

โœ Scribed by C. Weemaes; L. Ludikhuyze; I. Van den Broeck; M. Hendrickx

Book ID
108821883
Publisher
Institute of Food Technologists
Year
1999
Tongue
English
Weight
140 KB
Volume
64
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Kinetics of combined pressure-temperatur
Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase
โœ Carla A. Weemaes; Linda R. Ludikhuyze; Ilse Van den Broeck; Marc E. Hendrickx ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 159 KB

Irreversible combined pressure-temperature inactivation of the food quality related enzyme polyphenoloxidase was investigated. Inactivation rate constants (k) were obtained for about one hundred combinations of constant pressure (0.1-900 MPa) and temperature (25-77.5ยฐC). According to the Eyring and

Heat inactivation and kinetics of polyph
Heat inactivation and kinetics of polyphenoloxidase from palmito (Euterpe edulis)
โœ Euclides J Lourenรงo; Josรฉ de Souza Leรฃo; Valdir A Neves ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 636 KB

## Abstract Polyphenoloxidase (PPO, EC 1.14.18.1)was extracted from palmito (__Euterpe edulis__ Mart) using 0.1 M phosphate buffer, pH 7.5. Partial purification of the enzyme was achieved by a combination of (NH~4~)~2~SO~4~precipitation (35โ€“90% saturation) and Sephadex Gโ€25 and DEAEโ€cellulose chrom