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Polyphenol Oxidase
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Summary
Polyphenol Oxidase
is an enzyme that catalyzes the
Oxidation of phenolic compounds
, leading to the
Browning of fruits and vegetables
when they are cut or damaged. This
Enzymatic Browning
can affect the
Nutritional Quality
, flavor, and
Appearance of food products
, making it a
Significant concern in the food industry
.
Concepts
Enzyme Catalysis
Phenolic Compounds
Enzymatic Browning
Food Preservation
Oxidation Reactions
Postharvest Physiology
Food Chemistry
Enzyme Inhibition
Biochemistry
Tyrosinase Activity
Browning Reactions
Enzymatic Activity In Grapes
Relevant Degrees
Biochemistry and Molecular Biology 71%
Solid Food Production and Preservation 29%
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