Kinetic Study of Oxalic Acid Inhibition on Enzymatic Browning

2000 ◽  
Vol 48 (6) ◽  
pp. 2071-2074 ◽  
Author(s):  
S. M. Son ◽  
K. D. Moon ◽  
C. Y. Lee
Keyword(s):  
Oxalic Acid ◽  
Kinetic Study ◽  
Acid Inhibition ◽  
Enzymatic Browning

A Kinetic Study of the Reduction of Colloidal Manganese Dioxide by Oxalic Acid

1996 ◽  
Vol 177 (2) ◽  
pp. 288-297 ◽  
Author(s):  
Joaquin F. Perez-Benito ◽  
Conchita Arias ◽  
Elisenda Amat
Keyword(s):  
Oxalic Acid ◽  
Kinetic Study ◽  
Manganese Dioxide

Cooxidation of formic acid and oxalic acid by chromium(VI) in aqueous acid media: a kinetic study

2001 ◽  
Vol 2001 (8) ◽  
pp. 334-335 ◽  
Author(s):  
Asim K. Das ◽  
Aparna Roy ◽  
Bidyut Saha ◽  
Mahua Das
Keyword(s):  
Oxalic Acid ◽  
Formic Acid ◽  
Kinetic Study ◽  
Acid Media ◽  
Aqueous Acid ◽  
Chromium Vi

scholarly journals Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 373
Author(s):  
Geerada Kaewjumpol ◽  
Surasak Srisamlee ◽  
Diane M. Beckles ◽  
Kietsuda Luengwilai
Keyword(s):  
Oxalic Acid ◽  
Organic Acids ◽  
Phenylalanine Ammonia Lyase ◽  
Phenolic Content ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Consumer Acceptability ◽  
Sodium Metabisulfite ◽  
Pal Activity ◽  
Tissue Browning

Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (w/v) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms.

Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices

2020 ◽  
Vol 312 ◽  
pp. 126051 ◽  
Author(s):  
Sajid Ali ◽  
Ahmad Sattar Khan ◽  
Muhammad Akbar Anjum ◽  
Aamir Nawaz ◽  
Safina Naz ◽  
...  
Keyword(s):  
Oxalic Acid ◽  
Nelumbo Nucifera ◽  
Enzymatic Browning

CHEMICAL COMPOSITIONS AND NON-ENZYMATIC BROWNING COMPOUNDS OF THAI HONEY: A KINETIC STUDY

2009 ◽  
Vol 34 (5) ◽  
pp. 1584-1596 ◽  
Author(s):  
SUTHASINEE BOONCHIANGMA ◽  
SAKSIT CHANTHAI ◽  
SOMKIAT SRIJARANAI ◽  
SUPALAX SRIJARANAI
Keyword(s):  
Kinetic Study ◽  
Enzymatic Browning ◽  
Chemical Compositions

scholarly journals A kinetic study of the non-enzymatic browning reaction between histamine and glucose.

1986 ◽  
Vol 52 (7) ◽  
pp. 1271-1274 ◽  
Author(s):  
Munehiko Tanaka ◽  
Yuji Nagashima ◽  
Takeshi Taguchi
Keyword(s):  
Kinetic Study ◽  
Enzymatic Browning ◽  
Browning Reaction
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