Effect of high pressure treatments on peroxidase and polyphenoloxidase activities

The effects of hydrostatic pressure of 1-9 kbar on peroxidase (POD) and polyphenoloxidase (PPO) activity were studied. Trials were carried out on crude enzymatic extracts obtained from carrots and apples as the sources of POD and PPO, respectively, with different pH values (from 4.5 to 7.0). In both...

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Veröffentlicht in:	Journal of food biochemistry 1995, Vol.18 (4), p.285-293
Hauptverfasser:	Anese, M. (Universita delgi Studi di Udine, Udine, Italy.), Nicoli, M.C, Dall'Aglio, G, Lerici, C.R
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ALIMENTOS ALMACENAMIENTO Analytical, structural and metabolic biochemistry Biological and medical sciences CAROTTE CATECHOL OXYDASE CATECOL OXIDASA DURACION DUREE Enzymes and enzyme inhibitors EXTRACTOS EXTRAIT Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology JUGO DE FRUTAS JUS DE FRUIT MANZANA Oxidoreductases PEROXIDASAS PEROXYDASE POMME PRESION PRESSION PRODUIT ALIMENTAIRE STOCKAGE TEMPERATURA TEMPERATURE ZANAHORIA
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