The biochemistry and control of enzymatic browning
- 1 June 1995
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 6 (6) , 195-200
- https://doi.org/10.1016/s0924-2244(00)89054-8
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Antisense Expression of Polyphenol Oxidase Genes Inhibits Enzymatic Browning in Potato TubersBio/Technology, 1994
- Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?Food Chemistry, 1994
- Liposomes as agents of DNA transferBiochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1993
- CHARACTERIZATION AND INHIBITION OF POLYPHENOL OXIDASE FROM PEARS (PYRUS COMMUNIS L. CV. BOSC AND RED)Journal of Food Biochemistry, 1993
- Organisation of the tomato polyphenol oxidase gene familyPlant Molecular Biology, 1993
- Polyphenol Oxidase Enzymes in the Sap and Skin of Mango FruitFunctional Plant Biology, 1993
- Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at MaturityJournal of Food Science, 1992
- Phenolic compounds and polyphenoloxidase in relation to browning in grapes and winesCritical Reviews in Food Science and Nutrition, 1991
- Extraction and High Performance Liquid Chromatographic Enrichment of Polyphenol Oxidase from Theobroma cacao SeedsJournal of Food Science, 1990
- Polyphenol oxidase: The chloroplast oxidase with no established functionPhysiologia Plantarum, 1988