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Mostrando ítems 1-3 de 3

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-01-15)

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

Muñoz-Pina, Sara; Ros-Lis, José Vicente; Delgado-Pinar, Estefanía; Martínez-Camarena, Álvaro; Verdejo, B.; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (American Chemical Society, 2020-07-29)

[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of ...
Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

Muñoz Pina, Sara (Universitat Politècnica de València, 2021-10-18)

[ES] El oscurecimiento de los tejidos de frutas y verduras dañados puede provocar cambios indeseables y el rechazo por parte del consumidor. Este deterioro, conocido como pardeamiento enzimático, es causado principalmente ...

Mostrando ítems 1-3 de 3