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Filtering by: Alternative title ssim EC 333 Decade 1970-1979 Degree Field Food Science and Technology

Purification and characterization of polyphenol oxidases of Royal Anne cherries (Prunus avium L.)

Creator:

Benjamin, Namrod David

Resource Type:

Dissertation

Full Text:

. This browning has been attributed to the action of an enzyme called polyphenol oxidase (EC 1. 10. 3
Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:

Smith, Denise Myrtle

Abstract:

Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...

Resource Type:

Masters Thesis

Full Text:

radicals by the enzyme polyphenol oxidase (EC 1.14.8.1). The quinones produced are further oxidized and
Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Creator:

Chang, Yih Hermon

Resource Type:

Masters Thesis

Full Text:

methyl ester- ase (EC 3.1.1.11) is almost completely specific in hydrolyzing the methylesters of
Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Creator:

Whiting, Richard Charles

Abstract:

Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...

Resource Type:

Dissertation

Full Text:

. The cathepsins pre- sently recognized are: A (EC 3. 4. 2. -), Bl and B2 (EC 3. 4. 4. -), C
Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:

Hotchkiss, Joseph H.

Resource Type:

Dissertation