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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Những tác giả chính:	Arrazola-Paternina, Guillermo, Alvis-Bermúdez, Armando, García-Mogollon, Carlos
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2016
Những chủ đề:	Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Blanqueado Pardeamiento enzimático Agricultura
Truy cập trực tuyến:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125