Enzymatic Browning Control in Minimally Processed Mushrooms
- 1 September 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (5) , 1042-1047
- https://doi.org/10.1111/j.1365-2621.1994.tb08185.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Effects of washing on polyphenols and polyphenol oxidase in commercial mushrooms (Agaricus bisporus)Journal of Agricultural and Food Chemistry, 1994
- Purpling Reaction of Sinapic Acid Model Systems Containing L-DOPA and Mushroom TyrosinaseJournal of Agricultural and Food Chemistry, 1994
- Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)Journal of Food Science, 1992
- Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐PhosphatesJournal of Food Science, 1992
- Acid-Blanching and EDTA Effects on Yield, Quality and Microbiological Stability of Canned MushroomsJournal of Food Science, 1990
- Inhibition of Enzymatic Browning in Fruits and VegetablesPublished by American Chemical Society (ACS) ,1989
- Tyrosinase Activities and Isoenzymes in Three Strains of MushroomsJournal of Food Science, 1989
- Tyrosinase Activity and Isoenzymes in Developing MushroomsJournal of Food Science, 1989
- DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMSJournal of Food Processing and Preservation, 1984
- Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus)Journal of Food Science, 1983