Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree-Reference-Cited by-同舟云学术

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Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree

Published:2016-01 Issue: Volume:190 Page:922-927
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sukhonthara Sukhontha,Kaewka Kunwadee,Theerakulkait Chockchai

Funder

Graduate School of Kasetsart University

Kasetsart University Research and Development Institute

Thailand Toray Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Extraction of rice bran extract and some factors affecting its inhibition of polyphenol oxidase activity and browning in potato;Boonsiripiphat;Preparative Biochemistry and Biotechnology,2009

2. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice;Butsat;Food Chemistry,2010

3. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA Group) Gros Michel];Chaisakdanugull;Journal of Agricultural and Food Chemistry,2007

4. Isolation and antioxidative properties of phenolics-saponins rich fraction from defatted rice bran;Chan;Journal of Cereal Science,2013

5. Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates;Chanput;Journal of Cereal Science,2009

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2. Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments;LWT;2024-09

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4. Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction;Food Biophysics;2024-07-30

5. Affinity gel synthesis from the p-aminobenzoic acid derivative 4-amino-2-methylbenzoic acid and purification of polyphenol oxidase from various plant sources;Protein Expression and Purification;2024-07

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