{"product_id":"technique-to-prevent-ezymatic-browning-von-jocelyn-constant-yapi","title":"Technique to prevent ezymatic browning","description":"\u003cp\u003eEnzymatic 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786204793573\"\u003e\u003ch3\u003epurple eggplant\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786204793573","offer_id":40164097687645,"sku":"9786204793573","price":43.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/e5adab73-ec42-405c-90fb-33a6257bc8fd.png?v=1758177437","url":"https:\/\/shop.autorenwelt.de\/products\/technique-to-prevent-ezymatic-browning-von-jocelyn-constant-yapi","provider":"Autorenwelt Shop","version":"1.0","type":"link"}