Literature DB >> 24540846

Enzyme-catalyzed oxidative browning of fruit products.

M A JOSLYN, J D PONTING.   

Abstract

Keywords:  ENZYMES; FRUITS

Mesh：

Substances：

Year:  1951        PMID： 24540846     DOI： 10.1016/s0065-2628(08)60258-x

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  5 in total

1.  An intra-specific linkage map of lettuce (Lactuca sativa) and genetic analysis of postharvest discolouration traits.

Authors:  Laura D Atkinson; Leah K McHale; María José Truco; Howard W Hilton; James Lynn; Johan W Schut; Richard W Michelmore; Paul Hand; David A C Pink
Journal:  Theor Appl Genet       Date:  2013-11       Impact factor: 5.699

2.  Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.

Authors:  Cuneyt Dincer; Mert Karaoglan; Fidan Erden; Nedim Tetik; Ayhan Topuz; Feramuz Ozdemir
Journal:  Plant Foods Hum Nutr       Date:  2011-11       Impact factor: 3.921

3.  Control of enzymatic browning in apple slices by using ascorbic acid under different conditions.

Authors:  N M el-Shimi
Journal:  Plant Foods Hum Nutr       Date:  1993-01       Impact factor: 3.921

4.  Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage.

Authors:  Yuanzhi Shao; Zitao Jiang; Jiaoke Zeng; Wen Li; Yu Dong
Journal:  Food Sci Nutr       Date:  2020-05-16       Impact factor: 2.863

5.  Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life.

Authors:  Paul J Hunter; Laura D Atkinson; Laura Vickers; Stella Lignou; Maria Jose Oruna-Concha; David Pink; Paul Hand; Guy Barker; Carol Wagstaff; James M Monaghan
Journal:  Euphytica       Date:  2017-07-18       Impact factor: 1.895
  5 in total

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