Relationship between polyphenol oxidase activity and phenolics degradation on ambient air-drying of herbal plants-Reference-Cited by-同舟云学术

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Relationship between polyphenol oxidase activity and phenolics degradation on ambient air-drying of herbal plants

Published:2018-05-24 Issue:7 Volume:42 Page:e13672
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Loh Zhi Hung¹,Oh Hikari Kan Fu¹,Lim Yau Yan¹^ORCID

Affiliation:

1. School of Science; Monash University Malaysia; Bandar Sunway, Selangor Malaysia

Funder

Monash University Malaysia

Ministry of Higher Education, Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13672/fullpdf

Reference28 articles.

1. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT - Food Science and Technology,2008

2. Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials;Al-Sereiti;Indian Journal of Experimental Biology,1999

3. Orthosiphon stamineus: Traditional uses, phytochemistry, pharmacology, and toxicology;Ameer;Journal of Medicinal Food,2012

4. Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening;Ayaz;Food Chemistry,2008

5. Antinociceptive and anti-inflammatory effects of rosmarinic acid isolated from Thunbergia laurifolia Lindl;Boonyarikpunchai;Pharmacology Biochemistry and Behavior,2014

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