Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei)-Reference-Cited by-同舟云学术

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Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei)

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3345-S3359
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lv Yanfang¹²,Cai Luyun²,Yang Mingduo¹,Liu Xinxin³,Hui Nan³,Li Jianrong²

Affiliation:

1. College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China

2. College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China

3. Department of Environment Sciences, University of Helsinki, Lathi, Finland

Funder

Research Project from Science & Technology Department of Liaoning Province of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1354019

Reference48 articles.

1. Effect of acidic electrolyzed water ice on quality of shrimp in dark condition

2. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

3. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)

4. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

5. Chemical and enzymatic oxidation of 4-methylcatechol in the presence and absence of l-serine. Spectrophotometric determination of intermediates

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