PPO

YOUR LINK HERE:

http://youtube.com/watch?v=KS3iwkI0_As

This is a video about Polyphenol oxidase (PPO), an enzyme responsible for enzymatic browning in fruits and vegetables. This video explains how the enzyme works and how to prevent its actions. • References: • 1.IUPAC. Compendium of Chemical Terminology, 2nd ed. (the Gold Book ). Compiled by A. D. McNaught and A. Wilkinson. Blackwell Scientific Publications, Oxford (1997). Online version (2019-) created by S. J. Chalk. ISBN 0-9678550-9-8. https://doi.org/10.1351/goldbook. • 2.Haminiuk, C. W. I., Maciel, G. M., Plata-Oviedo, M. S. V., Peralta, R. M. (2012). Phenolic compounds in fruits - an overview. International Journal of Food Science Technology, 47(10), 2023–2044. https://doi.org/10.1111/j.1365-2621.2... • 3.Queiroz, C., Mendes Lopes, M. L., Fialho, E., Valente-Mesquita, V. L. (2008). Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Food Reviews International, 24(4), 361–375. https://doi.org/10.1080/8755912080208... • 4.Whitaker, J. R., Lee, C. Y. (1995). Recent Advances in Chemistry of Enzymatic Browning. In ACS Symposium Series (pp. 2–7). American Chemical Society. https://doi.org/10.1021/bk-1995-0600....

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