Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)

The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and time...

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Detaylı Bibliyografya

Asıl Yazarlar:	Arrazola-Paternina, Guillermo, Alvis-Bermúdez, Armando, García-Mogollon, Carlos
Materyal Türü:	Online
Dil:	spa
Baskı/Yayın Bilgisi:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2016
Konular:	Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Blanqueado Pardeamiento enzimático Agricultura
Online Erişim:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125