Food endogenous enzymes have impacts on color, texture and flavor of foods during food
processing or preservation. Cold plasma is a novel non-thermal food processing technology …

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic
compounds to quinones, which produce brown pigments in wounded tissues. This …

Thirteen apple cultivars were analyzed for their total phenolic content, total flavonoids,
anthocyanins, ascorbic acid in methanolic extracts of both peel and cortex fractions. Three in …

Guava fruit extracts were analyzed for antioxidant activity measured in methanol extract
(AOAM), antioxidant activity measured in dichloromethane extract (AOAD), ascorbic acid …

This review highlights the use of bromelain in various applications with up-to-date literature
on the purification of bromelain from pineapple fruit and waste such as peel, core, crown …

There is a growing need for protein for both feed and food in order to meet future demands. It
is imperative to explore and utilize novel protein sources such as protein from leafy plant …

Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and
slicing and in pulped states, mechanical damage during transportation, and thawing of …

The effects of ultrasound and ascorbic acid on activity changes of polyphenol oxidase and
peroxidase, of fresh-cut apple during storage, were investigated. The combined treatment of …

The purpose of this study was to investigate the effect of high hydrostatic pressure with a
mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157: H7 933 and …

This study describes the extraction and characterisation of cashew apple polyphenol
oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO …