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Agricultural and Biological Chemistry Volume 34, 1970 - Issue 6
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Biological Chemistry

Tissue Browning of Potato Tubers Induced by Gamma Irradiation

Masami OgawaDivision of Metabolic Regulation, Institute for Biochemical Regulation, Faculty of Agriculture, Nagoya University, Chikusa, Nagoya
&
Ikuzo UritaniDivision of Metabolic Regulation, Institute for Biochemical Regulation, Faculty of Agriculture, Nagoya University, Chikusa, Nagoya
Pages 870-877 | Received 27 Oct 1969, Published online: 09 Sep 2014

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C.A. Croci, J.A. Argüello, N.R. Curvetto & G.A. Orioli. (1991) Changes in Peroxidases Associated with Radiation-induced Sprout Inhibition in Garlic (Allium Sativum L.). International Journal of Radiation Biology 59:2, pages 551-557.
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Paul Thomas & Walter C. Sparks. (1983) Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops. C R C Critical Reviews in Food Science and Nutrition 19:4, pages 327-379.
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Lilly Vámos‐Vigyázó & NormanF. Haard. (1981) Polyphenol oxidases and peroxidases in fruits and vegetables. C R C Critical Reviews in Food Science and Nutrition 15:1, pages 49-127.
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Articles from other publishers (2)

Elahe Abedi, Shima Kaveh & Seyed Mohammad Bagher Hashemi. (2024) Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chemistry 437, pages 137903.
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Francisco A Tomás-Barberán & Juan Carlos Espín. (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 81:9, pages 853-876.
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