Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Physiological studies on reducing the deleterious effects

 

Marketed By :    Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 

Check Your Delivery Options

 
Rs. 3,651

Availability: In stock

 
  • Product Description
 

The effect of various compounds, (i.e., reducing agents (ascorbic, sodium sulfite, bisulfite and thiosulphate), thiol (L-cysteine), and organic acids (glycine, aspartic, glutamic, oxalic, succinic, phthalic, tartaric, citric, adipic, fumaric, and benzoic) on the browning process and polyphenol oxidase activity of fresh-cut of butterhead lettuce and two potato cultivars (Spunta and Desiree) were evaluated. Results indicated that slices slightly elevated enzyme activity and browning index (BI) in both cultivars more than those of sticks. Mechanistic study indicated that ascorbic acid reduced the quinone, resulted from PPO activity, back to the starting colorless catechol, where the quinone peak in the UV spectrum (435 nm) vanished completely upon addition of ascorbic acids. Cysteine did not reduce the formed quinone, but rather formed a cysteine-quinone adduct as a new peak appeared at the expenses of the quinone peak. Regarding the organic and amino acids, they worked as PPO inhibitor either as acidulants or metal chelators. Applications showed that compounds reacted with the resulted quinone were more efficient antibrowning agents than PPO inhibitors.

Product Specifications
SKU :COC97345
AuthorMahmoud Atef,Ahmad Mahmoud El Gizawy and Hussein Mohamed Galal El-Din Ali
LanguageEnglish
BindingPaperback
Number of Pages96
Publishing Year2011-02-04T00:00:00.000
ISBN978-3639323351
Edition1 st
Book TypeBiophysics
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
0 Review(s)