Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Enzymatic browning has been a significant factor affecting the sale of fresh noodles. This
study used a combination of physical and chemical methods to achieve a long-lasting and …

Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based
food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward …

Enzymatic activity often reduces the nutritional value of wheat flour during food
manufacturing, causing compound degradation and/or heat damage. The choice of wheat …

Abstract Changes of microbes, bioactive compounds, protein structures, and noodle
qualities in Qingke barley (one of the Tibetan barleys) fresh noodles (QBFN) stored at 25° C …

Polyphenol oxidase from Amorphophallus corm was purified (5.54 fold) by acetone
precipitation and ion exchange chromatography. Electrophoretic-blot analysis revealed that …

Polyphenol oxidase was extracted and purified from parsley by a procedure that included
(NH4) 2SO4 precipitation followed by dialysis and gel filtration chromatography. These …

This study investigated the changes in the quality-related parameters and physicochemical
properties of yam (Dioscorea alata L. var. Dasan) harvested after 260 d. The stem tip …

Currently, little is known about the characteristics of polyphenol oxidase from wheat bran,
which is closely linked to the browning of wheat product. The wheat PPO was purified by …

In this study, catecholase was purified from Laccaria laccata by affinity chromatography and
the enzyme activity was investigated in organic media. Among the tested substrates, the …