Corell Escuin, Paula; Garcia-Benett, Alfonso; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Andrés Grau, Ana María(Elsevier, 2017-02-15)
[EN] The ability of a number of mesoporous silica materials (SBA-15, SBA-3, and MCM-48) to immobilize
polyphenol oxidase (PPO) at different pH has been tested. Pore size and volume are the structural
characteristics with ...
Corell Escuin, Paula(Universitat Politècnica de València, 2015-11-05)
[ES] La principal reacción que afecta tanto a frutas como a verduras y que causa un detrimento en su color, sabor, olor y valor nutricional es el pardeamiento enzimático. La polifenol oxidasa (PPO), también llamada tirosinasa, ...
Plazas Ávila, María de la O; Andújar, Isabel; Vilanova Navarro, Santiago; Hurtado Ricart, María; Gramazio, Pietro; Herraiz García, Francisco Javier; Prohens Tomás, Jaime(University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 2013-01)
[EN] Chlorogenic acid (5-O-caffeoyl-quinic acid; CGA) is an ester of caffeic acid and (-)-quinic acid with many beneficial properties for human health, such as anti-oxidant, anti-inflammatory, cardioprotective, anti-carcinogenic, ...
Villanueva, Gloria; Vilanova Navarro, Santiago; Plazas Ávila, María de la O(MDPI, 2024-04-09)
[EN] Eggplant (Solanum melongena L.) breeding for fruit quality has mostly focused on visual traits and nutritional and bioactive compounds, including chlorogenic acid. However, higher contents of chlorogenic acid may lead ...
This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
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 ...