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propyl gallate/potatis
Länken sparas på Urklipp
6 resultat
Inhibition of o(2) consumption resistant to cyanide and its development by N-propyl gallate and salicylhydroxamic Acid.
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Kinetics of inhibition of cyanide-insensitive O(2) uptake by n-propyl gallate (PG) and salicylhydroxamic acid (SHAM) were determined in fresh slices from ethylene-treated tubers of Solanum tuberosum ;Norchip' and with mitochondria and lipoxygenase (EC 1.13.11.12) isolated from these tubers. PG and
Rapid stimulation of 5-lipoxygenase activity in potato by the fungal elicitor arachidonic Acid.
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The activity of lipoxygenase (LOX) in aged potato tuber discs increased by almost 2-fold following treatment of the discs with the fungal elicitor arachidonic acid (AA). Enzyme activity increased above that in untreated discs within 30 min after AA treatment, peaked at 1 to 3 h, and returned to near
The role of ethylene and reducing agents on anther culture response of tetraploid potato (Solanum tuberosum L.).
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The role of ethylene in embryogenesis of cultured potato anthers was studied indirectly by testing various substances known to affect ethylene formation. The reducing agents ascorbic acid and L-cysteine prevented browning of anther cultures and significantly stimulated embryogenesis. Embryogenesis
Liquid chromatographic determination of seven antioxidants in dry food.
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The liquid chromatographic determinative step of the official method for propyl gallate, trihydroxybutyrophenone, tert-butylhydroquinone, nordihydroguaiaretic acid, butylated hydroxyanisole (BHA), 3,5-di-tert-butyl-4-hydroxymethylphenol, and butylated hydroxytoluene (BHT) in fats and oils has been
Microbore liquid chromatography with electrochemical detection for the control of phenolic antioxidants in drugs and foods.
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Antioxidants are added to foods and drugs to inhibit their oxidation. As these additives are somewhat toxic, it is necessary to control the amount added to any food or drug. Liquid chromatography (LC) is a powerful tool for this purpose. Many antioxidants are electroactive molecules which enables
Effect of deep-fat frying on fat oxidation in soybean oil.
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The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared. The oils were subjected to intermittent
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