Activity of enzymes associated with the enzymatic browning of minimally processed potatoes.

VITTI, M. C. D.; SASAKI, F. F.; MIQUEL, P.; KLUGE, R. A.; MORETTI, C. L.; MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.

Activity of enzymes associated with the enzymatic browning of minimally processed potatoes.

2011

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (ppo) AND PEROXIDASE (pod) IN MINIMALLY PROCESSED POTATOES.

显示更多 [+]