Food Browning as a Polyphenol Reaction
- 1 January 1971
- book chapter
- Published by Elsevier
- Vol. 19, 75-145
- https://doi.org/10.1016/s0065-2628(08)60031-2
Abstract
No abstract availableKeywords
This publication has 100 references indexed in Scilit:
- Preservation of custard apple (Anona squamosa) pulpJournal of the Science of Food and Agriculture, 1961
- Substrate specificity of a purified fungal laccaseBiochimica et Biophysica Acta, 1961
- Über den Einfluiß der schwefligen Säure undl-Ascorbinsäure bei der WeinbereitungII. Mitteilung Inaktivierung der PolyphenoloxydaseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1960
- Some nutritional and allied problems confronting the food manufacturer: Technological aspects of antioxidantsJournal of the Science of Food and Agriculture, 1958
- A Spectrophotometric Method for the Determination of the Catecholase Activity of Tyrosinase and Some of its Applications1Journal of the American Chemical Society, 1957
- Intermediates in the enzymic oxidation of catecholBiochimica et Biophysica Acta, 1957
- OXYGEN TRANSFER AND ELECTRON TRANSPORT BY THE PHENOLASE COMPLEX1Journal of the American Chemical Society, 1955
- Tyrosinase and polyphenoloxidase. The role of metallic ions in melanogenesisBiochimica et Biophysica Acta, 1952
- The Addition of Sulfhydryl Derivatives to 2-Methyl-1,4-naphthoquinone1Journal of the American Chemical Society, 1947
- Tyrosinase from the Wild Mushroom, Lactarius PiperatusJournal of the American Chemical Society, 1939