p-Nitrophenol inhibits browning caused by cocoyam polyphenol oxidase
Photo by Timothy Dykes on Unsplash
What is it about?
Browning is an undesirable reaction in some food products. it reduces consumer acceptance of the products and introduces compounds that do not promote good health. Our studies indicate that p-Nitrophenol is a good inhibitor of browning caused by this enzyme.
Why is it important?
Cocoyam may be treated by p-Nitrophenol in order to prevent browning caused by the indigenous polyphenol oxidase.
The following have contributed to this page: Professor Philippa C OJIMELUKWE