Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2021-2029

  Lin, Lianzhu ^a   Lei, Fenfen ^a   Sun, Da Wen ^a,c   Dong, Yi ^a   Yang, Bao ^b   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Anti tyrosinase activity; Drying methods; Enzyme inactivation; Phenolics; Rabdosia serra leaf

Indexed keywords

AIR-DRIED LEAVES; ANTIOXIDANT ACTIVITIES; COMPARATIVE EVALUATIONS; DRYING METHODS; ENZYMATIC DEGRADATION; ENZYME INACTIVATION; FREEZE DRYING; GLUCOSIDASE ACTIVITY; HOT WATER; INACTIVATION KINETICS; PHENOLICS; POLYPHENOL OXIDASE; PRELIMINARY TREATMENT; RABDOSIA SERRA LEAF; THERMAL INACTIVATION;

ACTIVATION ENERGY; BIOLOGICAL WATER TREATMENT; BLANCHING; DEGRADATION; DRYING;

PHENOLS;

CATECHOL OXIDASE; GLUCOSIDASE; HOT WATER; MONOPHENOL MONOOXYGENASE; PEROXIDASE; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG ACTIVITY; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; ENZYME INACTIVATION; FREEZE DRYING; PLANT LEAF; RABDOSIA; RABDOSIA SERRA; WATER VAPOR;

CATECHOL OXIDASE; ENZYME STABILITY; FOOD HANDLING; HEALTH FOOD; HOT TEMPERATURE; KINETICS; PEROXIDASE; PHENOLS; PLANT LEAVES; PLANT PROTEINS; RABDOSIA;

RABDOSIA SERRA;

EID: 84861571849     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.008     Document Type: Article

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