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Beschreibung
Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable color and flavor changes in processed eggplant. A dopamine oxidase responsible for enzymatic browning was isolated from purple eggplant (Solanum melongena L.). Thus, thermal inactivation and thermodynamic analysis were studied on a kinetic basis to control this physiological phenomenon.
purple eggplant
Details
| Verlag | Our Knowledge Publishing |
| Ersterscheinung | 01. Juni 2022 |
| Maße | 22 cm x 15 cm x 0.4 cm |
| Gewicht | 96 Gramm |
| Format | Softcover |
| ISBN-13 | 9786204793573 |
| Seiten | 52 |
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