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Peroxidase from peach fruit: Thermal stability
(Inst Tecnologia Parana, 1998-01-01)
Peroxidase from peach fruit was purified 28.9-fold by DEAE-cellulose, Sephadex G-100 and hydroxylapatite chromatography. The purified enzyme showed only one peak of activity with an optimum pH of 5.0 and temperature of 40 ...
Peroxidase from peach fruit: Thermal stability
(Inst Tecnologia Parana, 1998-01-01)
Peroxidase from peach fruit was purified 28.9-fold by DEAE-cellulose, Sephadex G-100 and hydroxylapatite chromatography. The purified enzyme showed only one peak of activity with an optimum pH of 5.0 and temperature of 40 ...
Ionically bound peroxidase from peach fruit
(Inst Tecnologia Parana, 2002-01-01)
Soluble, ionically bound peroxidase (POD) and polyphenoloxidase (PPO) were extracted from the pulp of peach fruit during ripening at 20degreesC Ionically bound form was purified 6.1 -fold by DEAE-cellulose and Sephadex ...
Ionically bound peroxidase from peach fruit
(Inst Tecnologia Parana, 2002-01-01)
Soluble, ionically bound peroxidase (POD) and polyphenoloxidase (PPO) were extracted from the pulp of peach fruit during ripening at 20degreesC Ionically bound form was purified 6.1 -fold by DEAE-cellulose and Sephadex ...
Ionically bound peroxidase from peach fruit
(Inst Tecnologia Parana, 2014)
Peroxidase from peach fruit: Thermal stability
(Inst Tecnologia Parana, 2014)
Characterization of 'Biuti' Peach Polyphenoloxidase
(Korean Society Food Science & Technology-kosfostSeoulCoreia do Sul, 2009)
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone
(Wiley Blackwell Publishing, Inc, 2018-02)
The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also ...