Agriculture Reference
In-Depth Information
Sobry S, Havelange A, van Custem P. 2005. Immunocyto-
chemistry of pectins in shoot apical meristems: Conse-
quences for intercellular adhesion. Protoplasma 225: 15-22.
Soliva-Fortuny RC, Elez-Martınez R, Sebastian-Caldero M,
Martın-Belloso O. 2002. Kinetics of polyphenol oxidase
activity inhibition and browning of avocado puree preserved
by combined methods. J Food Eng 55: 131-37.
Sreenath HK, Sudarshanakrishna KR, Santhanam K. 1994. Im-
provement of juice recovery from pineapple pulp/residue us-
ing cellulases and pectinases. J Ferment Bioeng 78: 486-88.
Srivastava MK, Dwivedi UN. 2000. Delayed ripening of ba-
nana fruit by salicylic acid. Plant Sci 158: 87-96.
Taiz L, Zeiger E. 2006. Plant cells. Taiz L, Zeiger E, editors.
In
Plant Physiology
. Sunderland: Sinauer. p 1-32.
Taylor AJ, Clydesdale FM. 1987. Potential of oxidized pheno-
lics as food colorants. Food Chem 24: 301-13.
Tedjo W, Eshtiaghi MN, Knorr D. 2000. Impact of supercrit-
ical carbon dioxide and high pressure on lipoxygenase and
peroxidase activity. J Food Sci 65: 1284-87.
Tom as-Barberan FA, Espın JC. 2001. Phenolic compounds
and related enzymes as determinants of quality in fruits and
vegetables. J Sci Food Agric 81: 853-76.
Ueda M, Sasaki K, Inaba K, Shimabayashi Y. 2000. Vari-
ation of total polyphenol and polyphenol oxidase activ-
ity during maturation of mango fruit (
Manglfera indica
L.
'Irwin') cultured in a plastic house. Food Sci Technol Res 6:
59-61.
Vamos-Vigyazo L. 1981. Polyphenol oxidase and peroxi-
dase in fruits and vegetables. Crit Rev Food Sci Nutr 15:
49-127.
Vamos-Vigyazo L. 1995. Prevention of browning in fruits and
vegetables: A review of principles and practice. In: Lee CY,
Whitaker JR, editors.
Enzymatic Browning and Its Preven-
tion
. ACS Symp Series 600. Washington, DC: American
Chemical Society. p 49-62.
Van Buren JP. 1979. The chemistry of texture in fruits and
vegetables. J Tex Stud 10: 1-23.
Veitch NC. 2004. Horseradish peroxidase: A modern view of
a classic enzyme. Phytochem 65: 249-59.
Vercet A, Lopez P, Burgos J. 1999. Inactivation of heat-
resistant pectin methylesterase from orange by manother-
mosonication. J Agric Food Chem 47: 432-37.
Wakabayashi KA, Huber DJ. 2001. Purification and catalytic
properties of polygalacturonase isoforms from ripe avocado
(
Persea americana
) fruit mesocarp. Physiol Plantarum 113:
210-16.
Wakabayashi K, Chun J, Huber DJ. 2000. Extensive solubiliza-
tion and depolymerization of cell wall polysaccharides dur-
ingavocado(
Persea americana
) ripening involves concerted
action of polygalacturonase and pectinmethylesterase. Phys-
iol Plantarum 108: 345-52.
Waliszewski KN, Pardio VT, Ovando SL. 2007. Control of
polyphenol oxidase activity in banana slices during osmotic
dehydration. Drying Technol 25: 375-78.
Wasternack C, Parthier B. 1997. Jasmonate-signalled plant
gene expression. Trends Plant Sci 2: 302-7.
Wasternack C, Stenzel I, Hause B, Hause G, Kutter C, Maucher
H. 2006. The wound response in tomato—role of jasmonic
acid. J Plant Physiol 163: 297-306.
Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx
ME, Tobback PP. 1998. Activity, electrophoretic charac-
teristicsand heat inactivation of polyphenoloxidases from
apples, avocados, grapes, pears and plums. LWT-Food Sci
Technol 31: 44-49.
Whitaker JR. 1985. Mechanisms of oxidoreductases important
in food component modification. In: Richardson T, Finley
JW, editors.
Chemical Changes in Food during Processing
.
Westport, CT: AVI. p 121-76.
Whitaker JR. 1991. Lipoxygenases. In: Robinson DS, Eskin
NAM, editors.
Oxidative Enzymes in Foods
. London: Else-
vier Applied Science. p 175-215.
Whitaker JR. 1995. Polyphenol oxidase. In: Wong DWS, ed-
itor.
Food Enzymes: Structure and Mechanism
.NewYork:
Chapman and Hall. p 271-307.
White PJ. 2002. Recent advances in fruit development and
ripening: An overview. J Exp Bot 53: 1995-2000.
Willats WGT, McCartney L, Mackie W, Knox JP. 2001. Pectin:
Cell biology and prospects for functional analysis. Plant Mol
Biol 47: 9-27.
Williams DC, Lim MH, Chen AO, Pangborn RM. Whitaker
JR. 1986. Blanching of vegetables for freezing—which in-
dicator enzyme to choose. Food Technol 40: 130-40.
Yang C, Fujita S, Ashrafuzzaman MD, Nakamura N, Hayashi,
N. 2000. Purification and characterization of polyphenol
oxidase from banana (
Musa sapientum
L.) pulp. J Agric
Food Chem 48: 2732-35.
Yoruk R, Marshall MR. 2003a. A survey on the potential mode
of inhibition for oxalic acid on polyphenol oxidase. J Food
Sci 68: 2479-85.
Yoruk R, Marshall MR. 2003b. Physicochemical properties
and function of plant polyphenol oxidase: A review. J Food
Biochem 27: 361-422.
Zawistowski J, Biliaderis CG, Eskin NAM. 1991. Polyphe-
nol oxidase. In: Robinson DS, Eskin NAM, editors.
Oxida-
tive Enzymes in Foods
. London: Elsevier Applied Science.
p 217-73.
Search WWH ::
Custom Search