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
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Vegetables
- Keywords: Browning; Chemical reaction; Artichoke; Vegetable; Enzyme; Cold storage
-
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.
View record
-
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
View record
-
Biochemical changes involved in browning of gam...
- Author(s) : HANOTEL L., FLEURIET A., BOISSEAU P.
- Date : 1995/02
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 5 - n. 3
View record
-
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.
View record
-
Phenylalanine ammonia-lyase, peroxidase, pyruvi...
- Author(s) : BENKEBLIA N.
- Date : 2000
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 2
View record