Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.

@article{GrahamAcquaah2014SpatialDO,
  title={Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.},
  author={Seth Graham-Acquaah and George Sodah Ayernor and Betty Bediako-Amoa and Firibu Kwesi Saalia and Emmanuel Ohene Afoakwa},
  journal={Journal of food science and technology},
  year={2014},
  volume={51 10},
  pages={2833-8}
}
Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total… CONTINUE READING

Citations

Publications citing this paper.

References

Publications referenced by this paper.
Showing 1-10 of 34 references

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

  • N Akissoe, J Hounhouigan, C Mestres, M Nago
  • Food Chem
  • 2003
Highly Influential
6 Excerpts

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

  • JG Krishnan, G Padmaja, SN Moorthy, G Suja, MS Sajeev
  • Innov Food Sci Emer Technol
  • 2010
Highly Influential
4 Excerpts

The contribution of an ionic peroxidase isozyme to enzyme-mediated browning in Dioscorea esculenta tubers

  • O Omigiji, JE Okpuzor, O Otubu
  • Pak J Nutr Vol 5. Iss
  • 2006
Highly Influential
5 Excerpts

The biochemistry and control of enzymatic browning

  • MV Martinez, JR Whitaker
  • Trends Food Sci Technol
  • 1995
Highly Influential
4 Excerpts

Microstructure and physico-chemical bases of textural quality of yam products

  • N Akissoe, C Mestres, S Handschin, O Gibert, J Hounhouigan, M Nago
  • LWT Food Sci Technol
  • 2011
1 Excerpt

Similar Papers

Loading similar papers…