Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena)

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 105-114

  Mishra, Bibhuti Bhusan ^a   Gautam, Satyendra ^a   Sharma, Arun ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Browning index; Phenolics; Polymorphism; Polyphenol oxidase

Indexed keywords

BROWNING INDEX; FRUITS AND VEGETABLES; PHENOLICS; POLYPHENOL OXIDASE; SOLANUM MELONGENA; SPECIFIC ACTIVITY; TOTAL PHENOLIC CONTENT; TRANSLATED PROTEINS;

AMINO ACIDS; POLYMORPHISM;

FRUITS;

CATECHOL OXIDASE;

AMINO ACID SEQUENCE; ARTICLE; AUBERGINE; CULTIVAR; ENZYME ACTIVITY; NUCLEOTIDE SEQUENCE; PLANT BROWNING; STORAGE TEMPERATURE;

AMINO ACID SEQUENCE; CATECHOL OXIDASE; FRUIT; MOLECULAR SEQUENCE DATA; PHENOLS; PLANT PROTEINS; SEQUENCE ALIGNMENT; SOLANUM MELONGENA;

SOLANUM MELONGENA;

EID: 84875933260     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.074     Document Type: Article

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