[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Doğan et al., 2007 - Google Patents

Variations of peroxidase activity among Salvia species

Doğan et al., 2007

View PDF
Document ID
1823449483972826403
Author
Doğan S
Turan P
Doğan M
Arslan O
Alkan M
Publication year
Publication venue
Journal of Food Engineering

External Links

Snippet

Peroxidase was partially purified from Salvia species such as Salvia tomentosa Miller, Salvia virgata Jacq and Salvia viridis L. using solid (NH4) 2SO4 precipitation and dialysis methods. We investigated the effect of some kinetic parameters such as buffer concentration …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

Similar Documents

Publication Publication Date Title
Lim et al. Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Z ingiber officinale Roscoe)
Murcia et al. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
Fortea et al. Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless)
Degl’Innocenti et al. Physiological basis of sensitivity to enzymatic browning in ‘lettuce’,‘escarole’and ‘rocket salad’when stored as fresh-cut products
Ayaz et al. Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening
Ciou et al. The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment
McSweeney et al. State of polyphenols in the drying process of fruits and vegetables
Indrasti et al. Stability of chlorophyll as natural colorant: A review for suji (Dracaena Angustifolia Roxb.) leaves’ case
Özen et al. A diphenolase from persimmon fruits (Diospyros kaki L., Ebenaceae)
Doğan et al. Variations of peroxidase activity among Salvia species
Lim et al. Inhibition of enzymatic browning in sweet potato (Ipomoea batatas (L.)) with chemical and natural anti‐browning agents
Achidi et al. The effect of processing on the nutrient content of cassava (Manihot esculenta Crantz) leaves
Navarro-Rico et al. Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life
Guo et al. The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.)
Barbagallo et al. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’and ‘Quadrato d'Asti’sweet peppers
Lee et al. Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta)
Sukhonthara et al. Inhibitory effect of rice bran extract on polyphenol oxidase of potato and banana
Frati et al. Industrial freezing, cooking, and storage differently affect antioxidant nutrients in vegetables
Liburdi et al. Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris
Doğan et al. Polyphenol oxidase activity of oregano at different stages
Ng et al. Partial purification and characterization of polyphenol oxidase from round brinjal (S. melongena var. depressum).
Doğan et al. Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata)
Eshun et al. Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips
Hutabarat et al. Polyphenol oxidase and peroxidase activity in apple: dependency on cultivar and fruit processing
Khali et al. Effect of heat treatment on polyphenol oxidase and peroxidase activities in Algerian stored dates