This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, 30 d, stage edible ripeness. The enzyme system included superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), was composed total phenolic compounds (TPC), carotenoids (TC), α-, β-, γ-tocopherols, as well hydrophilic (H-AOX) lipophilic (L-AOX) activities. ...

Between 1930 and 1975 biochemical and structural analysis of enzymes led to a clear set of ideas that might form a basis for detailed understanding of enzyme action. Further development required energetic and thermodynamic analysis of enzymes in an aqueous medium, beyond the computational power then available. Structural enzymology advanced in other directions, but the fundamental questions of ...

ABSTRACTThe purpose of this study was to compare the effect several methods inhibiting enzymatic browning reaction on physicochemical properties goroho plantain flour. This used a completely randomized design (CRD) consisting 4 treatments prevent flour and cake. Blanching at 85°C for 5 min followed by soaking in 1% calamansi juice 15 min. resulted higher total phenol content lighter colour both...

© 2011 VÚP Food Research Institute, Bratislava 167 Edible mushrooms are widely consumed in many parts of the world owing to their characteristic taste, aroma and nutritional relevance. Edible mushrooms are valuable components of diet and their culinary and commercial values are mainly due to their organoleptic properties such as texture and flavour [1, 2]. They also are excellent source of seve...

Visceral adiposity is much more strongly associated with cardiometabolic disease in humans than subcutaneous adiposity. Browning, the appearance of brown-like adipocytes in the white adipose tissue (WAT), has been shown to protect mice against metabolic dysfunction, suggesting the possibility of new therapeutic approaches to treat obesity and type 2 diabetes. In mice, subcutaneous WAT depots ex...

BACKGROUND High-pressure (HP) inert gas processing causes inert gas and water molecules to form clathrate hydrates that restrict intracellular water activity and enzymatic reactions. This technique can be used to preserve fruits and vegetables. In this study, minimally processed (MP) pineapples were treated with HP (∼10 MPa) argon (Ar) and nitrogen (N) for 20 min. The effects of these treatment...