Determine how reaction rates of polyphenoloxidase, an enzyme that is responsible for the browning of damaged surfaces of fruits and vegetables, shifts under differing temperature conditions and enzyme concentrations.
- Derivative as an instantaneous rate of change (Neuhauser, Claudia. Calculus for Biology and Medicine. New Jersey: Prentice Hall, 2000. 97)
- Yemenicioglu, A. et al. 1997. Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form. Journal of Food Science. 62(3): 508-510.
- Nourian, F. et al. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. 36(1): 49-65.
- Chutintrasri, B. and A. Noomhorm 2006. Thermal inactivation of polyphenoloxidase in pineapple puree. Lwt-Food Science and Technology. 39(5): 492-495.