Buscar en RiuNet

Listar

Todo RiuNet

Mi cuenta

Acceder

Ayuda RiuNet

Admin. UPV

Listar por palabra clave "Polyphenol oxidase"

Mostrando ítems 1-5 de 5

Application of mesoporous silica materials for the immobilization of polyphenol oxidase

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 ...
Application of Mesoporous Silica Materials for the Immobilization of Polyphenol Oxidase

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, ...
Breeding for chlorogenic acid content in eggplant: interest and prospects

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, ...
EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP

Carranza Concha, José; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Wiley, 2012-02)

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 ...
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 ...