Kouame Claude Ya

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Jocelyn Constant Yapi, Gbocho Serge Elvis Ekissi, Kouame Claude Ya & Patrice Lucien Kouamé · European Journal of Nutrition & Food Safety · 2021

Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynami...