Extraction of rice bran extract and some factors affecting its inhibition of polyphenol oxidase activity and browning in potato

Preparative Biochemistry and Biotechnology

Volumn 39, Issue 2, 2009, Pages 147-158

  Boonsiripiphat, Kunnikar ^a   Theerakulkait, Chockchai ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Browning; Extraction; Inhibition; Polyphenol oxidase; Potato; Ricebran extract

Indexed keywords

SOLANUM TUBEROSUM;

CATECHOL OXIDASE; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; COLOR; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; ISOLATION AND PURIFICATION; METABOLISM; OXIDATION REDUCTION REACTION; PH; POTATO; RICE; TEMPERATURE; TIME;

CATECHOL OXIDASE; COLOR; HYDROGEN-ION CONCENTRATION; ORYZA SATIVA; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS;

EID: 65749085771     PISSN: 10826068     EISSN: 15322297     Source Type: Journal    
DOI: 10.1080/10826060902800817     Document Type: Article

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