Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing-Reference-Cited by-同舟云学术

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Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

Published:2011-03 Issue:1 Volume:125 Page:128-132
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Queiroz Christiane,da Silva Antonio Jorge Ribeiro,Lopes Maria Lúcia Mendes,Fialho Eliane,Valente-Mesquita Vera Lúcia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama;Aquino-Bolaños;Postharvest Biology and Technology,2004

2. Compostos bioativos em sub-produtos de castanha de caju;Barreto;Alimentos e Nutrição,2007

3. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Determination of the flavonoid components of cashew apple (Anacardium occidentale, L.) by LC-DAD-ESI/MS;Brito;Food Chemistry,2007

5. Evaluation on the antioxidant activity of phenolic compounds naturally contained in by-products of the cashew apple (Anacardium occidentale L.);Broinizi;Ciência e Tecnologia de Alimentos,2007

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