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4 resultaten
Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment.
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Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO₂ (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and
Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying.
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Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times
Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces.
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The aim of this study was to evaluate the antimicrobial activity of edible films made from a mixture of whey proteins and chitosan, supplemented with cranberry or quince juice, and then applied on fresh cut turkey pieces. Films were used to wrap fresh cut turkey pieces inoculated with S.
Sensitive and rapid detection of peach latent mosaic viroid by the reverse transcription loop-mediated isothermal amplification.
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A reverse transcription loop-mediated isothermal amplification (RT-LAMP) method for the detection of peach latent mosaic viroid (PLMVd) was developed. Four primer sets (OLD, OLD1, NEW, and Fukuta's) were designed originally. Based on initial experiments the set OLD1 was selected for further
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