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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spelling dig-alice-doc-9108932017-08-15T23:34:55Z Activity of enzymes associated with the enzymattie browning of minimally processed potatoes. VITTI, M. C. D. SASAKI, F. F. MIQUEL, P. KLUGE, R. A. MORETTI, C. L. MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH. Cultivar Monalisa. Cultivar Asterix Cultivar Agata Batata Processamento minimo Armazenamento Temperatura Enzima Solanum tuberosum. 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. 2011-12-26T11:11:11Z 2011-12-26T11:11:11Z 2011-12-26T11:11:11Z 2011-12-26T11:11:11Z 2011-12-26 2011 2011-12-26T11:11:11Z Artigo de periódico Brazilian Archives of Biology and Technology, Curitibá, v. 54, n. 5, p. 983-990, Sept./ Oct. 2011. http://www.alice.cnptia.embrapa.br/alice/handle/doc/910893 en eng openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language English
eng
topic Cultivar Monalisa.
Cultivar Asterix
Cultivar Agata
Batata
Processamento minimo
Armazenamento
Temperatura
Enzima
Solanum tuberosum.
Cultivar Monalisa.
Cultivar Asterix
Cultivar Agata
Batata
Processamento minimo
Armazenamento
Temperatura
Enzima
Solanum tuberosum.
spellingShingle Cultivar Monalisa.
Cultivar Asterix
Cultivar Agata
Batata
Processamento minimo
Armazenamento
Temperatura
Enzima
Solanum tuberosum.
Cultivar Monalisa.
Cultivar Asterix
Cultivar Agata
Batata
Processamento minimo
Armazenamento
Temperatura
Enzima
Solanum tuberosum.
VITTI, M. C. D.
SASAKI, F. F.
MIQUEL, P.
KLUGE, R. A.
MORETTI, C. L.
Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
description 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.
author2 MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.
author_facet MARIA CAROLINA CARIO VITTI, ESALQ; FABIANA F.UMI SASAKI, ESALQ - USP; PATRICIA MIQUEL, ESALQ - USP; RICARDO ALFREDO KLUGE, ESALQ - USP; CELSO LUIZ MORETTI, CNPH.
VITTI, M. C. D.
SASAKI, F. F.
MIQUEL, P.
KLUGE, R. A.
MORETTI, C. L.
format Artigo de periódico
topic_facet Cultivar Monalisa.
Cultivar Asterix
Cultivar Agata
Batata
Processamento minimo
Armazenamento
Temperatura
Enzima
Solanum tuberosum.
author VITTI, M. C. D.
SASAKI, F. F.
MIQUEL, P.
KLUGE, R. A.
MORETTI, C. L.
author_sort VITTI, M. C. D.
title Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
title_short Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
title_full Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
title_fullStr Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
title_full_unstemmed Activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
title_sort activity of enzymes associated with the enzymattie browning of minimally processed potatoes.
publishDate 2011-12-26T11:11:11Z
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/910893
work_keys_str_mv AT vittimcd activityofenzymesassociatedwiththeenzymattiebrowningofminimallyprocessedpotatoes
AT sasakiff activityofenzymesassociatedwiththeenzymattiebrowningofminimallyprocessedpotatoes
AT miquelp activityofenzymesassociatedwiththeenzymattiebrowningofminimallyprocessedpotatoes
AT klugera activityofenzymesassociatedwiththeenzymattiebrowningofminimallyprocessedpotatoes
AT moretticl activityofenzymesassociatedwiththeenzymattiebrowningofminimallyprocessedpotatoes
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