Literature DB >> 8011143

Enzymatic browning reactions in apple and apple products.

J J Nicolas1, F C Richard-Forget, P M Goupy, M J Amiot, S Y Aubert.   

Abstract

This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

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Year:  1994        PMID： 8011143     DOI： 10.1080/10408399409527653

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


  30 in total

1.  Molecular cloning and characterization of apricot fruit polyphenol oxidase.

Authors:  T Chevalier; D de Rigal; D Mbéguié-A-Mbéguié; F Gauillard; F Richard-Forget; B R Fils-Lycaon
Journal:  Plant Physiol       Date:  1999-04       Impact factor: 8.340

2.  Estimated intake and major food sources of flavonoids among US adults: changes between 1999-2002 and 2007-2010 in NHANES.

Authors:  Kijoon Kim; Terrence M Vance; Ock K Chun
Journal:  Eur J Nutr       Date:  2015-05-31       Impact factor: 5.614

3.  Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products.

Authors:  Hussein M Ali; Ahmed M El-Gizawy; Rawia E I El-Bassiouny; Mahmoud A Saleh
Journal:  J Food Sci Technol       Date:  2014-06-09       Impact factor: 2.701

4.  Effect of non-thermal hurdles in extending shelf life of cut apples.

Authors:  Shima Shayanfar; O P Chauhan; Stefan Toepfl; Volker Heinz
Journal:  J Food Sci Technol       Date:  2013-03-05       Impact factor: 2.701

5.  The University of Minnesota Cancer Prevention Research Unit vegetable and fruit classification scheme (United States).

Authors:  S A Smith; D R Campbell; P J Elmer; M C Martini; J L Slavin; J D Potter
Journal:  Cancer Causes Control       Date:  1995-07       Impact factor: 2.506

6.  Independent losses of function in a polyphenol oxidase in rice: differentiation in grain discoloration between subspecies and the role of positive selection under domestication.

Authors:  Yanchun Yu; Tian Tang; Qian Qian; Yonghong Wang; Meixian Yan; Dali Zeng; Bin Han; Chung-I Wu; Suhua Shi; Jiayang Li
Journal:  Plant Cell       Date:  2008-11-25       Impact factor: 11.277

7.  Deuterium isotope effect on the oxidation of monophenols and o-diphenols by tyrosinase.

Authors:  Lorena G Fenoll; María José Peñalver; José N Rodríguez-López; P A García-Ruiz; Francisco García-Cánovas; José Tudela
Journal:  Biochem J       Date:  2004-06-15       Impact factor: 3.857

8.  No effect of the farming system (organic/conventional) on the bioavailability of apple (Malus domestica Bork., cultivar Golden Delicious) polyphenols in healthy men: a comparative study.

Authors:  Berenike A Stracke; Corinna E Rüfer; Achim Bub; Stephanie Seifert; Franco P Weibel; Clemens Kunz; Bernhard Watzl
Journal:  Eur J Nutr       Date:  2009-12-22       Impact factor: 5.614

9.  Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.

Authors:  Shin-Joung Rho; Saehun Mun; Jiwoon Park; Yong-Ro Kim
Journal:  Foods       Date:  2021-06-23

10.  Computational prediction of protein-protein interactions of human tyrosinase.

Authors:  Su-Fang Wang; Sangho Oh; Yue-Xiu Si; Zhi-Jiang Wang; Hong-Yan Han; Jinhyuk Lee; Guo-Ying Qian
Journal:  Enzyme Res       Date:  2012-03-26
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