Inhibitory Effect of Fermented Avocado Seed Extract ( <i>Persea Americana</i> Mill. Cv. Hass) on Polyphenol Oxidase and its Application as Anti-Browning Agent in Fresh-Cut Avocado, Apple, and Banana-Reference-Cited by-同舟云学术

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Inhibitory Effect of Fermented Avocado Seed Extract ( <i>Persea Americana</i> Mill. Cv. Hass) on Polyphenol Oxidase and its Application as Anti-Browning Agent in Fresh-Cut Avocado, Apple, and Banana

Published:2023 Issue: Volume: Page:
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Author:

Yepes-Betancur Diana Paola,Zapata-Vahos Isabel Cristina,Henao-Rojas Juan Camilo,Martinez-Saldarriaga Jaison,Márquez-Cardozo Carlos Julio,Cadena Chamorro Edith

Publisher

Elsevier BV

Reference61 articles.

1. Physicochemical properties and function of Plant Polyphenol Oxidase: a Review;R Yoruk;J Food Biochem,2003

2. Inhibition of mushroom Polyphenol Oxidase by agaritine;J C Esp�n;J Agric Food Chem,1998

3. Sequence and structural features of plant and fungal Tyrosinases;C W Van Gelder;Phytochemistry,1997

4. Effect of grape leaf extract on phenolic profile and browning of fresh-cut lettuce (Lactucasativa);A Altunkaya;J Food Biochem,2012

5. Effect of Proteins, Protein Hydrolyzates and Amino Acids on o-Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana;V Kahn;J Food Sci,1985

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