Due to the high utilization rate of dairy products, enrichment of these products will
successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and …

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 …

Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …

The classification of fresh fruits according to their visual ripeness is typically a subjective and
tedious task; consequently, there is a growing interest in the use of non-contact techniques …

Carotenoid profiles of goldenberry (Physalis peruviana L.) fruits differing in ripening states
and in different fruit fractions (peel, pulp, and calyx of ripe fruits) were investigated by HPLC …

Flavonol glycosides are associated with astringency and bitterness of teas. To clarify the
dominant enzymatic reaction of flavonol glycosides in tea leaves, the catalytic effects of …

Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries.
PPO showed an optimum activity at pH 6.1–6.3 and 35° C, with the enzyme showing …

The enzymatic browning reaction caused by polyphenol oxidase (PPO) has a negative effect
on the processing of fruits and vegetables. However, some chemical inhibitors have been …

Polyphenol oxidase (PPO) is a copper containing enzyme widely occurred in many plants,
animals, bacteria and some fungi. Polyphenol oxidase has wide applications in the field of …

There has been considerable interest in controlling polyphenol oxidase (PPO) activity to
prevent enzymatic browning in foods. However, studies on inhibitions of different forms of …