Polyphenol oxidase (PPO; EC 1.10.3.2) is the enzyme thought to be responsible for browning in banana [Musa cavendishii (AAA group, Cavendish subgroup) cv. Williams] fruit. Banana flesh was high in PPO ...

Phloroglucinol and resorcinol are not substrates for clingstone peach (Prunus persica) polyphenol oxidase, but they react with 4-methyl-o-quinone, produced either enzymatically or nonenzymatically, to ...

Dear Healthy Professor: Why do fruits turn brown after they have been cut or bruised? Does this affect their nutritional value? A: You are describing a food science principle known as enzymatic ...

WHEN the distribution of active materials in vertebrate tissue is being studied, it is necessary to free tissue extracts from substances which interfere with the bioassay of 5-hydroxytryptamine.

Smoothies can be a tasty and convenient way to get the important fruits and vegetables you need for a healthy diet. But is a banana and blueberry smoothie the best combo? Researchers at the University ...