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 ...
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Think twice before adding bananas to your smoothie. Scientists were ‘really surprised' what it does.
Researchers at the University of California, Davis have found that adding a banana to a smoothie can decrease the level of flavanols in the beverage. Flavanols are bioactive compounds found in a ...
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 ...
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