ShareBrowning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?
Author(s) : LATTANZIO V., CARDINALI A., DI VENERE D., LINSALATA V., PALMIERI S.
Type of article: Article
Summary
Phenolic compound content and polyphenoloxydasic activity at various physiological stages, and after alteration by mechanical treatment or cooling are determined. The distribution of enzymatic activity in cells.
Details
- Original title: Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?
- Record ID : 1995-0953
- Languages: English
- Source: J. agric. Food Chem. - vol. 50 - n. 1
- Publication date: 1994
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Indexing
- Themes: Vegetables
- Keywords: Browning; Chemical reaction; Artichoke; Vegetable; Enzyme; Cold storage
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Browning of refrigerated artichokes: hypotheses...
- Author(s) : LATTANZIO V., LINSALATA V., PALMIERI S., DI VENERE D., CARDINALI A.
- Date : 1992/04/08
- Languages : Italian
- Source: Soc. orticola ital., Giorn. sci., Ravello - 438-439; 3 fig.; 3 ref.
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Browning phenomena in stored artichoke (Cynara ...
- Author(s) : LATTANZIO V., CARDINALI A., DI VENERE D., LINSALATA V., PALMIERI S.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 50 - n. 1
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Le brunissement enzymatique.
- Author(s) : BILLOT J.
- Date : 1999
- Languages : French
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Wound-induced phenylalanine ammonia lyase activ...
- Author(s) : LOPEZ GALVEZ G., SALVEIT M., CANTWELL M.
- Date : 1996/11
- Languages : English
- Source: Postharvest Biol. Technol. - 223-233; 5 fig.; 3 tabl.; 19 ref.
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The effect of harvesting time and nitrogen fert...
- Author(s) : KARI-KÄRKI M.
- Date : 1998/04/22
- Languages : English
- Source: Agri-food quality II: quality management of fruits and vegetables.
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