EC Number   |
Application |
Reference |
|---|
   1.10.3.1 | agriculture |
could help pawpaw growers and food processors to develop proper storage and processing methods to avoid the undesirable color changes |
688112 |
| 1.10.3.1 | agriculture |
quality loss of fruits, the major enzyme responsible for the browning reaction is polyphenol oxidase |
687246 |
| 1.10.3.1 | drug development |
the enzyme is a target for development of specific inhibitors to avoid unfavorable enzymatic browning of plant-derived foods by tyrosinase causing decrease in nutritional quality and economic loss of food products |
673001 |
| 1.10.3.1 | food industry |
inhibition of catechol oxidase diminishes browning in Ataulfo mango and elevates food quality |
744952 |
| 1.10.3.1 | food industry |
inhibition of catechol oxidase diminishes browning in white radish and elevates food quality |
744661 |
| 1.10.3.1 | food industry |
inhibition of enzyme PPO is important in the food industry, due its role in browning |
-, 744955 |
| 1.10.3.1 | food industry |
PPO functions as an essential factor in the quality development of semi-finished tea products, especially black tea and Oolong tea |
712878 |
| 1.10.3.1 | more |
the enzyme needs to be inactivated in wine production from grape must, since it causes undesirable color and turbidity modifications, which can change the stability and organoleptic characteristics of grape juice and musts, overview |
674096 |
| 1.10.3.1 | more |
tyrosinase is an important enzyme in the food industry because during the processing of fruits and vegetables any wounding may cause cell disruption and lead to quinone formation, the enzymatic browning implies a considerable economic loss in the commercial production of fruits and vegetables, the appearance of food and beverages may be affected, as may the taste and its nutritional value, often decreasing the quality of the final product |
674114 |
| 1.10.3.1 | nutrition |
the enzyme is a target for development of specific inhibitors to avoid unfavorable enzymatic browning of plant-derived foods by tyrosinase causing decrease in nutritional quality and economic loss of food products |
673001 |
