Influence of pH, Benzoic Acid, Glutathione, EDTA, 4-Hexylresorcinol, and Sodium Chloride on the Pressure Inactivation Kinetics of Mushroom Polyphenol Oxidase

Carla A. Weemaes; Linda R. Ludikhuyze; Ilse Van den Broeck; Marc E. Hendrickx

doi:10.1021/jf981231g

Influence of pH, Benzoic Acid, Glutathione, EDTA, 4-Hexylresorcinol, and Sodium Chloride on the Pressure Inactivation Kinetics of Mushroom Polyphenol Oxidase

Journal of Agricultural and Food Chemistry ◽

10.1021/jf981231g ◽

1999 ◽

Vol 47 (9) ◽

pp. 3526-3530 ◽

Cited By ~ 18

Author(s):

Carla A. Weemaes ◽

Linda R. Ludikhuyze ◽

Ilse Van den Broeck ◽

Marc E. Hendrickx

Keyword(s):

Sodium Chloride ◽

Benzoic Acid ◽

Polyphenol Oxidase ◽

Inactivation Kinetics ◽

Influence Of Ph ◽

Kinetics Of

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Influence of pH, Benzoic Acid, EDTA, and Glutathione on the Pressure and/or Temperature Inactivation Kinetics of Mushroom Polyphenoloxidase

Biotechnology Progress ◽

10.1021/bp960065z ◽

1997 ◽

Vol 13 (1) ◽

pp. 25-32 ◽

Cited By ~ 49

Author(s):

C.A. Weemaes ◽

S.V. De Cordt ◽

L.R. Ludikhuyze ◽

I. Van den Broeck ◽

M.E. Hendrickx ◽

...

Keyword(s):

Benzoic Acid ◽

Inactivation Kinetics ◽

Influence Of Ph ◽

Kinetics Of ◽

Temperature Inactivation

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Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated fromKalipatti sapota(Manilkara zapota)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8215 ◽

2017 ◽

Vol 97 (11) ◽

pp. 3568-3575 ◽

Cited By ~ 6

Author(s):

Chandrahas Vishwasrao ◽

Snehasis Chakraborty ◽

Laxmi Ananthanarayan

Keyword(s):

Polyphenol Oxidase ◽

Thermal Inactivation ◽

Partial Purification ◽

Inactivation Kinetics ◽

Manilkara Zapota ◽

Kinetics Of

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Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

LWT ◽

10.1016/j.lwt.2016.08.001 ◽

2016 ◽

Vol 74 ◽

pp. 396-403 ◽

Cited By ~ 31

Author(s):

Bethania Brochier ◽

Giovana Domeneghini Mercali ◽

Ligia Damasceno Ferreira Marczak

Keyword(s):

Phenolic Compounds ◽

Electric Field ◽

Polyphenol Oxidase ◽

Ohmic Heating ◽

Sugarcane Juice ◽

Inactivation Kinetics ◽

Moderate Electric Field ◽

Kinetics Of

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Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

Food and Bioprocess Technology ◽

10.1007/s11947-018-2109-2 ◽

2018 ◽

Vol 11 (7) ◽

pp. 1359-1369 ◽

Cited By ~ 14

Author(s):

Érica Sayuri Siguemoto ◽

Letícia Jyo Pereira ◽

Jorge Andrey Wilhelms Gut

Keyword(s):

Polyphenol Oxidase ◽

Apple Juice ◽

Pectin Methylesterase ◽

Conventional Heating ◽

Inactivation Kinetics ◽

Kinetics Of ◽

Microwave Effects

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The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing

Food and Bioprocess Technology ◽

10.1007/s11947-018-2070-0 ◽

2018 ◽

Vol 11 (5) ◽

pp. 1039-1049 ◽

Cited By ~ 10

Author(s):

Lei Zhou ◽

Wei Liu ◽

Netsanet Shiferaw Terefe

Keyword(s):

High Pressure ◽

Polyphenol Oxidase ◽

High Pressure Processing ◽

Inactivation Kinetics ◽

Membrane Bound ◽

Kinetics Of

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In-vitro assay and inactivation kinetics of polyphenol oxidase of some Nigerian banana and plantain cultivars

International Journal of Postharvest Technology and Innovation ◽

10.1504/ijpti.2016.083684 ◽

2016 ◽

Vol 5 (3) ◽

pp. 200

Author(s):

Buliyaminu A. Alimi ◽

Taofik A. Shittu

Keyword(s):

Polyphenol Oxidase ◽

In Vitro Assay ◽

Inactivation Kinetics ◽

Vitro Assay ◽

Kinetics Of

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Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils ( Punica granatum L. cv. Wonderful)

Journal of Food Biochemistry ◽

10.1111/jfbc.13428 ◽

2020 ◽

Vol 44 (10) ◽

Author(s):

Ahmed Rayan ◽

Noha Morsy

Keyword(s):

Polyphenol Oxidase ◽

Thermal Inactivation ◽

Punica Granatum ◽

Inactivation Kinetics ◽

Kinetics Of ◽

Punica Granatum L ◽

Pomegranate Arils

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The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.09.018 ◽

2018 ◽

Vol 45 ◽

pp. 169-178 ◽

Cited By ~ 50

Author(s):

Xiamin Cao ◽

Chunfang Cai ◽

Yongling Wang ◽

Xiaojian Zheng

Keyword(s):

Polyphenol Oxidase ◽

Inactivation Kinetics ◽

Bayberry Juice ◽

Kinetics Of

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THERMAL AND HIGH PRESSURE INACTIVATION KINETICS OF VICTORIA GRAPE POLYPHENOL OXIDASE: FROM MODEL SYSTEMS TO GRAPE MUST

Journal of Food Process Engineering ◽

10.1111/j.1745-4530.2006.00063.x ◽

2006 ◽

Vol 29 (3) ◽

pp. 269-286 ◽

Cited By ~ 10

Author(s):

GABRIELA RAPEANU ◽

ANN VAN LOEY ◽

CHANTAL SMOUT ◽

MARC HENDRICKX

Keyword(s):

High Pressure ◽

Polyphenol Oxidase ◽

Model Systems ◽

Inactivation Kinetics ◽

Grape Must ◽

Kinetics Of

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Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Food Chemistry ◽

10.1016/j.foodchem.2013.07.040 ◽

2014 ◽

Vol 142 ◽

pp. 121-128 ◽

Cited By ~ 40

Author(s):

Thuan-Chew Tan ◽

Lai-Hoong Cheng ◽

Rajeev Bhat ◽

Gulam Rusul ◽

Azhar Mat Easa

Keyword(s):

Physicochemical Properties ◽

Polyphenol Oxidase ◽

Thermal Inactivation ◽

Cocos Nucifera ◽

Inactivation Kinetics ◽

Kinetics Of

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