Enzymatic Browning and Its Prevention

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ISBN: 9780841232495 | 0841232490
Cover: Hardcover
Copyright: 5/5/1995

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Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading forchemists, molecular biologists, food scientists, and food technologists.

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Recent Advances in Chemistry of Enzymatic Browning: An Overview
Enzymatic Browning in Fruits: Its Biochemistry and Control
Phenolic Browning: A Perspective from Grape and Wine Research
Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice
Tyrosinase: Molecular and Active-Site Structure
Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates
Fruit Polyphenol Oxidases: New Data on an Old Problem
Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants
Biology and Molecular Biology of Polyphenol Oxidase
Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines
Evolution of Chlorogenic Acid o-Quinones in Model Solutions
Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media
Enzymatic Browning of Muscadine Grape Products
Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature
Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay
Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System
Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases
Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms
Inhibition of Apple-Slice Browning by 4-Hexylresorcinol
Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen
Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa)
Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning
Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase
Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods
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Enzymatic Browning and Its Prevention

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