Properties of polyphenol oxidase obtained from Musa acuminata × balbisiana Colla cv. “ Pisang Awak ” pulp and peel Propiedades de polifenoloxidasa obtenido de la pulpa y piel de Musa acuminata × balbisiana Colla cv. “ Pisang Awak ”

Author： Chong L. C.   Cheng L. H.   Aziz A.A. Noor  

Publisher： Taylor & Francis Ltd

ISSN： 1947-6337

Source： CyTA - Journal of Food, Vol.9, Iss.1, 2011-05, pp. : 25-30

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas

By Saisung P.   Theerakulkait C.  

CyTA - Journal of Food, Vol. 9, Iss. 1, 2011-05 ,pp. : 37-42

Taylor & Francis Ltd

Access to resources Recommend Favorite

Quality Changes on Storage of Caribbean Banana ( Musa acuminata ) Wines: Effects of Pectolase Concentration and Incubation Period

By Jackson Thomas   Badrie Neela  

Journal of Wine Research, Vol. 13, Iss. 1, 2002-04 ,pp. : 43-56

Routledge Ltd

Access to resources Recommend Favorite

Purification and Characterization of Polyphenol Oxidase from Akko XIII Loquat (Eriobotrya japonica cv Akko XIII)

By Sener Aysun   Unal M. Umit  

Food Biotechnology, Vol. 25, Iss. 1, 2011-01 ,pp. : 30-42

Taylor & Francis Ltd

Access to resources Recommend Favorite

Stimulation of glucose uptake by Musa sp. (cv. elakki bale) flower and pseudostem extracts in Ehrlich ascites tumor cells

By Bhaskar Jamuna J   Salimath Paramahans V   Nandini Chilkunda D.  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1482-1487

John Wiley & Sons Inc

Access to resources Recommend Favorite

Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura

By        

CyTA - Journal of Food, Vol. 12, Iss. 3, 2014-07 ,pp. : 263-270

Taylor & Francis Ltd

Access to resources Recommend Favorite