Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism
The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in col...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Shaoying [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013transfer abstract |
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| Schlagwörter: |
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| Umfang: |
5 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:53 ; year:2013 ; number:2 ; pages:555-559 ; extent:5 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.lwt.2013.04.001 |
|---|
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ELV027622371 |
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| 520 | |a The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. | ||
| 520 | |a The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. | ||
| 650 | 7 | |a Browning |2 Elsevier | |
| 650 | 7 | |a Phenolic metabolism |2 Elsevier | |
| 650 | 7 | |a Carbon monoxide |2 Elsevier | |
| 650 | 7 | |a Fresh-cut lotus root slice |2 Elsevier | |
| 700 | 1 | |a Yu, Youwei |4 oth | |
| 700 | 1 | |a Xiao, Chunling |4 oth | |
| 700 | 1 | |a Wang, Xiangdong |4 oth | |
| 700 | 1 | |a Tian, Yuanyuan |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2013.04.001 doi GBVA2013021000017.pica (DE-627)ELV027622371 (ELSEVIER)S0023-6438(13)00116-3 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Zhang, Shaoying verfasserin aut Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism 2013transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. Browning Elsevier Phenolic metabolism Elsevier Carbon monoxide Elsevier Fresh-cut lotus root slice Elsevier Yu, Youwei oth Xiao, Chunling oth Wang, Xiangdong oth Tian, Yuanyuan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:53 year:2013 number:2 pages:555-559 extent:5 https://doi.org/10.1016/j.lwt.2013.04.001 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 53 2013 2 555-559 5 045F 660 |
| spelling |
10.1016/j.lwt.2013.04.001 doi GBVA2013021000017.pica (DE-627)ELV027622371 (ELSEVIER)S0023-6438(13)00116-3 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Zhang, Shaoying verfasserin aut Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism 2013transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. Browning Elsevier Phenolic metabolism Elsevier Carbon monoxide Elsevier Fresh-cut lotus root slice Elsevier Yu, Youwei oth Xiao, Chunling oth Wang, Xiangdong oth Tian, Yuanyuan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:53 year:2013 number:2 pages:555-559 extent:5 https://doi.org/10.1016/j.lwt.2013.04.001 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 53 2013 2 555-559 5 045F 660 |
| allfields_unstemmed |
10.1016/j.lwt.2013.04.001 doi GBVA2013021000017.pica (DE-627)ELV027622371 (ELSEVIER)S0023-6438(13)00116-3 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Zhang, Shaoying verfasserin aut Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism 2013transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. Browning Elsevier Phenolic metabolism Elsevier Carbon monoxide Elsevier Fresh-cut lotus root slice Elsevier Yu, Youwei oth Xiao, Chunling oth Wang, Xiangdong oth Tian, Yuanyuan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:53 year:2013 number:2 pages:555-559 extent:5 https://doi.org/10.1016/j.lwt.2013.04.001 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 53 2013 2 555-559 5 045F 660 |
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10.1016/j.lwt.2013.04.001 doi GBVA2013021000017.pica (DE-627)ELV027622371 (ELSEVIER)S0023-6438(13)00116-3 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Zhang, Shaoying verfasserin aut Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism 2013transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. Browning Elsevier Phenolic metabolism Elsevier Carbon monoxide Elsevier Fresh-cut lotus root slice Elsevier Yu, Youwei oth Xiao, Chunling oth Wang, Xiangdong oth Tian, Yuanyuan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:53 year:2013 number:2 pages:555-559 extent:5 https://doi.org/10.1016/j.lwt.2013.04.001 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 53 2013 2 555-559 5 045F 660 |
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10.1016/j.lwt.2013.04.001 doi GBVA2013021000017.pica (DE-627)ELV027622371 (ELSEVIER)S0023-6438(13)00116-3 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Zhang, Shaoying verfasserin aut Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism 2013transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. Browning Elsevier Phenolic metabolism Elsevier Carbon monoxide Elsevier Fresh-cut lotus root slice Elsevier Yu, Youwei oth Xiao, Chunling oth Wang, Xiangdong oth Tian, Yuanyuan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:53 year:2013 number:2 pages:555-559 extent:5 https://doi.org/10.1016/j.lwt.2013.04.001 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 53 2013 2 555-559 5 045F 660 |
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Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. 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Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. 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effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism |
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Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism |
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The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. |
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The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. |
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The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 μL/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. |
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