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פותח על ידי קלירמאש פתרונות בע"מ -
Enzymic browning in green olives and its prevention
Year:
1978
Authors :
בן-שלום, נח
;
.
Volume :
29
Co-Authors:
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organisation, Volcani Centre, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
Facilitators :
From page:
398
To page:
402
(
Total pages:
5
)
Abstract:
The browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury. Copyright © 1978 John Wiley & Sons, Ltd
Note:
Related Files :
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More details
DOI :
10.1002/jsfa.2740290415
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26573
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:23
Scientific Publication
Enzymic browning in green olives and its prevention
29
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organisation, Volcani Centre, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
Enzymic browning in green olives and its prevention
The browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury. Copyright © 1978 John Wiley & Sons, Ltd
Scientific Publication
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