Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-2033-x
Abstract: Polyphenol oxidase (PPO) is one of the most important food enzymes; it is responsible for the browning of many foods. Pulsed light (PL) is a non-thermal method of food preservation that is able to inactivate… read more here.
Keywords: inactivation mushroom; pulsed light; inactivation; polyphenol oxidase ... See more keywords
Pulsed light inactivation of horseradish peroxidase and associated structural changes.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.151
Abstract: Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because… read more here.
Keywords: peroxidase associated; peroxidase; pulsed light; inactivation horseradish ... See more keywords
Photodynamic Therapy by Glucose Transporter 1-Selective Light Inactivation
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DOI: 10.1021/acsomega.2c05042
Abstract: Chromophore-assisted light inactivation (CALI) was applied to molecule-targeted photodynamic therapy (PDT). In order to identify organic photosensitizers suitable for CALI, the carbonic anhydrase II (CAII) ligand, 4-sulfamoylbenzoic acid 1, was conjugated with several photosensitizers to… read more here.
Keywords: light inactivation; glucose; glucose transporter; photodynamic therapy ... See more keywords