Effect of Nucleotides on Enzymic Browning in Potato Slices
نویسندگان
چکیده
منابع مشابه
Effect of Nucleotides on Enzymic Browning in Potato Slices.
Freshly cut slices darken as a result of oxidation of endogenous phenols in reactions catalyzed by polyphenol oxidase. Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5, 17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent. The reducing compound is...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1964
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.39.6.956