Partial purification and characterization of peroxidase from olives (Olea europaea cv. Koroneiki)

European Food Research and Technology

Volumn 228, Issue 3, 2009, Pages 487-495

  Tzika, Evaggelia D ^a   Sotiroudis, Theodore G ^a   Papadimitriou, Vassiliki ^a   Xenakis, Aristotelis ^a  

^a INSTITUTE OF BIOLOGY   (Greece)

Author keywords

Enzyme purification; Olive oil; Olives (Olea europaea); Peroxidase

Indexed keywords

ACIDS; AMMONIUM COMPOUNDS; CHROMATOGRAPHIC ANALYSIS; COLLOIDS; ENZYMES; FRUIT JUICES; GELATION; OXIDATION; PHENOLS; PURIFICATION; VEGETABLE OILS;

AMMONIUM SULFATES; BENZOIC ACIDS; CATALYTIC ACTIVITIES; CATALYZED OXIDATIONS; ENZYME PURIFICATION; HIGH THERMAL STABILITIES; OLEUROPEIN; OLIVE OIL; OLIVES (OLEA EUROPAEA); PARTIAL PURIFICATIONS; PEROXIDASE; PEROXIDATION; POLYPHENOL; SULFONIC ACIDS; VIRGIN OLIVE OILS;

ENZYME ACTIVITY;

OLEA EUROPAEA; OLEACEAE;

EID: 58149231046     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0956-1     Document Type: Article

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