Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)
The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and time...
- Autores:
- Tipo de recurso:
- http://purl.org/coar/resource_type/c_6709
- Fecha de publicación:
- 2016
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/16726
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125
https://repositorio.uptc.edu.co/handle/001/16726
- Palabra clave:
- Enzyme inhibition
Camote
Bleached
PPO
Enzymatic browning
Agriculture
Inhibición enzimática
Camote
Blanqueado
PPO
Pardeamiento enzimático
Agricultura
- Rights
- License
- https://creativecommons.org/licenses/by-nc/4.0/