Enzymatic browning reactions in apple and apple products
- 1 January 1994
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 34 (2) , 109-157
- https://doi.org/10.1080/10408399409527653
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.Keywords
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