AIMC Topic: Catechol Oxidase

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
Antioxidants Color Beverages Hydrogen-Ion Concentration Solubility Fruit and Vegetable Juices Taste Food Handling Food Preservation Sonication Hot Temperature Malus Catechol Oxidase Electricity Food Quality
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Real-time evaluation of polyphenol oxidase (PPO) activity in lychee pericarp based on weighted combination of spectral data and image features as determined by fuzzy neural network.

Talanta Mar 5, 2015
A novel method of using hyperspectral imaging technique with the weighted combination of spectral data and image features by fuzzy neural network (FNN) was proposed for real-time prediction of polyphenol oxidase (PPO) activity in lychee pericarp. Lyc...
Neural Networks, Computer Algorithms Image Processing, Computer-Assisted Models, Theoretical Support Vector Machine Calibration Catechol Oxidase Litchi
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