Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.

Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (ppo) AND PEROXIDASE (pod) IN MINIMALLY PROCESSED POTATOES.

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Bibliographic Details
Main Authors: VITTI, M. C. D., SASAKI, F. F., MIQUEL, P., KLUGE, R. A., MORETTI, C. L.
Other Authors: MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2011-12-26T11:11:11Z
Subjects:Cultivar Monalisa., Cultivar Asterix, Cultivar Agata, Batata, Processamento minimo, Armazenamento, Temperatura, Enzima, Solanum tuberosum.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/910893
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