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- VISCIANO, PIERINA; CAMPANA, GUIDO; ANNUNZIATA, LOREDANA; VERGARA, ALBERTO; IANIERI, ADRIANA
- Journal of food biochemistry 2007 v.31 no.5 pp. 577-588
- Engraulis encrasicolus; Sardina pilchardus; ambient temperature; anchovies; coasts; cold; detectors; fishermen; high performance liquid chromatography; histamine; ice; muscles; purchasing; sales; salting; sardines; storage temperature; summer
- ... Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The an ...
- FANG, CAODI; WANG, CHANGZHENG; XIONG, YOULING L.; POMPER, KIRK W.
- Journal of food biochemistry 2007 v.31 no.5 pp. 603-620
- Asimina triloba; absorbance; ambient temperature; bananas; catechol oxidase; color; discoloration; enzyme activity; enzyme kinetics; flavor; food industry; fruit growing; fruit pulp; fruits; gel electrophoresis; growers; ice cream; mangoes; molecular weight; pH; phenols; pineapples; shelf life; storage; value-added products; yogurt; North America
- ... Crude polyphenol oxidase (PPO) was extracted from pawpaw (Asimina triloba) fruit pulp, partially purified by gel filtration and electrophoresed for molecular weight (MW) determination. The enzyme activity was assayed by monitoring the absorbance (420 nm) of the PPO extract-catechol mixtures over time. The PPO activity varied with pH and was the greatest at pH 6.5-7.0. The crude enzyme exhibited a ...