Effects of Argon Enriched Low-Oxygen Atmospheres and of High-Oxygen Atmospheres on the Kinetics of Polyphenoloxidase (PPO)

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  O'Beirne, David ^a   Murphy, Eileen ^a   Eidhin, Deirdre Ni ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Enzymatic browning; Modified atmosphere packaging; Noble gases; Oxygen enriched; Polyphenoloxidase

Indexed keywords

ARGON; CATECHOL; CATECHOL DERIVATIVE; CATECHOL OXIDASE; DOPA; ENZYME INHIBITOR; FUNGAL PROTEIN; MONOPHENOL MONOOXYGENASE; OXYGEN; VEGETABLE PROTEIN;

AGARICALES; APPLE; ARTICLE; DRUG ANTAGONISM; ENZYMOLOGY; FAST FOOD; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; KINETICS; METABOLISM; METHODOLOGY; OSMOLARITY;

AGARICALES; ARGON; CATECHOL OXIDASE; CATECHOLS; DIHYDROXYPHENYLALANINE; ENZYME INHIBITORS; FAST FOODS; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; FUNGAL PROTEINS; KINETICS; MALUS; MONOPHENOL MONOOXYGENASE; OSMOLAR CONCENTRATION; OXYGEN; PLANT PROTEINS;

BASIDIOMYCOTA; MALUS X DOMESTICA;

EID: 78651449692     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01964.x     Document Type: Article

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