Technique to prevent ezymatic browning
purple eggplant
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Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable color and flavor changes in processed eggplant. A dopamine oxidase responsible for enzymatic browning was isolated from purple eggplant (Solanum melongena L.). Thus, thermal inactivation and thermodynamic analysis were studied on a kinetic basis to control this physiological phenomenon.
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