Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

[1]  Hongfei Fu,et al.  Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato , 2020 .

[2]  Jong-Yea Kim,et al.  Effect of thermal shock cycling on storage stability and quality of fresh-cut potato , 2020 .

[3]  Mine Aksoy.  A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase. , 2020, Protein expression and purification.

[4]  R. Massantini,et al.  Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices , 2020, Foods.

[5]  S. Feingold,et al.  Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene via Ribonucleoprotein Complexes Delivery of the CRISPR/Cas9 System , 2020, Frontiers in Plant Science.

[6]  Qian Yang,et al.  Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage. , 2019, Food chemistry.

[7]  N. R. Knowles,et al.  Respiratory and low-temperature sweetening responses of fresh-cut potato (Solanum tuberosum L.) tubers to low oxygen , 2019, Postharvest Biology and Technology.

[8]  A. Rompel,et al.  Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid , 2019, Food chemistry: X.

[9]  Hui Liu,et al.  Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.) , 2019, Journal of Integrative Agriculture.

[10]  Y. Gong,et al.  Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging , 2019, Journal of Food Processing and Preservation.

[11]  L. Qiao,et al.  Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage. , 2019, Food chemistry.

[12]  Shengjun Wu.  Extending shelf-life of fresh-cut potato with cactus Opuntia dillenii polysaccharide-based edible coatings. , 2019, International journal of biological macromolecules.

[13]  Min Zhang,et al.  Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes , 2019, Postharvest Biology and Technology.

[14]  Qian Yang,et al.  Cod peptides inhibit browning in fresh-cut potato slices: A potential anti-browning agent of random peptides for regulating food properties , 2018, Postharvest Biology and Technology.

[15]  Xianghong Meng,et al.  Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine. , 2018, Food chemistry.

[16]  C. Restuccia,et al.  The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato , 2018, LWT.

[17]  Huzhi Zheng,et al.  Acidic amino acids: A new-type of enzyme mimics with application to biosensing and evaluating of antioxidant behaviour. , 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[18]  J. Orlanda,et al.  Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti (Mauritia flexuosa Linnaeus f.) fruit extract. , 2017, Food chemistry.

[19]  Ai-Nong Yu,et al.  Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems. , 2017, Food chemistry.

[20]  J. Brecht,et al.  Inhibition of Enzymatic Browning of Fresh‐Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution , 2017 .

[21]  R. Wills,et al.  Use of arginine to inhibit browning on fresh cut apple and lettuce , 2016 .

[22]  H. Ali,et al.  The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products. , 2016, Food chemistry.

[23]  Sukhontha Sukhonthara,et al.  Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree. , 2016, Food chemistry.

[24]  Zisheng Luo,et al.  Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam , 2015 .

[25]  Yu Cao,et al.  Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products. , 2015, Food chemistry.

[26]  R. D. A. Amaral,et al.  Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage , 2015, Food Engineering Reviews.

[27]  Qingguo Wang,et al.  Effects of Curing Treatment on the Browning of Fresh-cut Potatoes , 2014, American Journal of Potato Research.

[28]  H. Ali,et al.  Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products , 2014, Journal of Food Science and Technology.

[29]  S. Stohs,et al.  A case study involving allergic reactions to sulfur-containing compounds including, sulfite, taurine, acesulfame potassium and sulfonamides. , 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[30]  G. Tang,et al.  Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs , 2014, BMC Plant Biology.

[31]  C. Patané,et al.  Use In Vivo of Natural Anti-Browning Agents Against Polyphenol Oxidase Activity in Minimally Processed Eggplant , 2012 .

[32]  J. Vincken,et al.  Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds. , 2012, Journal of agricultural and food chemistry.

[33]  Guo Na.  Effect of temperature on physiology and quality of fresh-cut potato , 2012 .

[34]  Aaron L. Brody,et al.  Modified atmosphere packaging for fresh-cut fruits and vegetables. , 2011 .

[35]  Qingguo Wang,et al.  Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite. , 2010 .

[36]  Shi Yan.  Effects of Some Metal Ions on the Activity of Polyphenol Oxidase from Potato , 2010 .

[37]  L. Jing.  Study on the Polyphenol Oxidase Enzymatic Characteristics of Fresh Potato-cutting and the Inhibitor to its Browning , 2009 .

[38]  E. Fialho,et al.  Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control , 2008 .

[39]  Vural Gökmen,et al.  Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) , 2008 .

[40]  P. Morris,et al.  Latent and active polyphenol oxidase (PPO) in red clover (Trifolium pratense) and use of a low PPO mutant to study the role of PPO in proteolysis reduction. , 2008, Journal of agricultural and food chemistry.

[41]  Yaguang Luo,et al.  Enzymatic browning and its control in fresh-cut produce , 2007 .

[42]  Qiaorong Yu.  Preparation of the Chelate of L-Aspartic Acid with Calcium , 2007 .

[43]  Lin Xiao-hui.  Effect of chitosan film on the browning degree of fresh-cut potato , 2007 .

[44]  M. Doğan,et al.  Inhibition kinetics of polyphenol oxidase by glutamic acid , 2007 .

[45]  Li Le-zhen.  Preparation and Characterization of the Chelate of L-Aspartic Acid with Copper , 2005 .

[46]  A. Bayındırlı,et al.  Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice , 2004 .

[47]  M. Marshall,et al.  A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase , 2003 .

[48]  D. Corsini,et al.  Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. , 2001, Journal of agricultural and food chemistry.

[49]  Liu Guang-dong.  Research of the Catalytic Reaction Dynamics of Potatos Polyphenol Oxidase And Its Inhibition , 2001 .

[50]  Gurbuz Gunes,et al.  Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents , 1997 .

[51]  J. Labavitch,et al.  Impact of Heating on Carrot Firmness: Contribution of Cellular Turgor , 1994 .

[52]  C. Bachem,et al.  Antisense Expression of Polyphenol Oxidase Genes Inhibits Enzymatic Browning in Potato Tubers , 1994, Bio/Technology.

[53]  A. Nappi,et al.  Chromatographic analyses of the effects of glutathione, cysteine and ascorbic acid on the monophenol and diphenol oxidase activities of tyrosinase , 1994 .

[54]  J. Bosset,et al.  Automated HPLC-amino acid determination of protein hydrolysates by precolumn derivatization with OPA and FMOC and comparison with classical ion exchange chromatography , 1991 .