DEVELOPMENT OF AN EXTRACTION METHOD OF GOLDEN BERRY (<I>Physalis peruviana</I> L.) POLYPHENOL OXIDASE AND ISOLATION BY AQUEOUS TWO-PHASE SYSTEM
Polyphenol oxidase activity is responsible for the enzymatic browning of fruits and vegetables, and the end products of the catalyzed reaction are detrimental to food quality, in both sensory and nutritional properties. In this study we evaluated the influence of the extraction conditions (pH, conce...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2011
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/8c7489014f1348908208bd7be2b96654 |
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