Enzymatic browning is a biological process that can have significant consequences for fresh
produce, such as quality reduction in fruit and vegetables. It is primarily initiated by …

Indian spices that provide flavor, color, and aroma to food also possess many therapeutic
properties. Ancient Indian texts of Ayurveda, an Indian system of medicine, detailed the …

The aim was to develop snack bars with high dietary fibre (DF) and polyphenol contents.
Snack bar base was formulated without (control bar) or with fibre (inulin or apple DF bar) …

Cape gooseberry (Physalis peruviana) is an exotic fruit highly valued, however it is a very
rich source of polyphenol oxidase (PPO). In this study, Cape gooseberry PPO was isolated …

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 …

The polyphenol oxidase (PPO) enzyme was purified and characterized from Hemşin Apple
(Malus communis L.), which was organically grown in Hemşin, in the Rize province of …

Polyphenol oxidase (PPO) from broccoli florets was extracted and purified through (NH4)
2SO4 precipitation, ion-exchange and gel filtration chromatography. The molecular weight …

Understanding the biochemistry of food is basic to all other research and development in the
fields of food science, technology, and nutrition, and the past decade has seen accelerated …

Scope Intake of flavonoids from the diet can be substantial, and epidemiological studies
suggest that these compounds can decrease the incidence of cardiovascular diseases by …

We report purification and characterisation of a polyphenol oxidase from red Swiss chard
(rcPPO). Our purification procedure resulted in a 39-fold enrichment in specific activity and …