Inhibition of enzymatic browning in foods and beverages.
about
Effect of chitosan coating with cinnamon oil on the quality and physiological attributes of China jujube fruitsEffects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparationMicrobiology of potatoes and potato products: a review.Enzymatic browning reactions in apple and apple products.Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds.Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.Enzymatic browning in avocado (Persea americana) revisited: History, advances and future perspectives.Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca)Actinobacterial melanins: current status and perspective for the future.Mechanisms for controlling enzymatic reactions in foods.Purification and Characterization of Latent Polyphenol Oxidase from Apricot (Prunus armeniaca L.).Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples.Mushroom tyrosinase inhibition by two potent uncompetitive inhibitors.Structural and kinetic considerations on the catalysis of deoxyarbutin by tyrosinase.Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature.Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light.Thermodynamic and kinetics study of phenolics degradation and color of yacon (Smallanthus sonchifolius) microparticles under accelerated storage conditions.Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata).Green tea extract as an anti-browning agent for cloudy apple juice.Polyphenol oxidase inhibitor from blue mussel (Mytilus edulis) extract.Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits.Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase.Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon (Smallanthus sonchifolius) JuiceNatural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
P2860
Q28611392-26F59E06-4C5A-4605-AB17-69881B20E6B7Q30381778-A03BFE2F-8D68-4C34-B3CD-3DFB1E8913C5Q33926892-4C374189-6811-4722-A3FC-67A40A7FE2E4Q34328775-2E00B0CD-A034-4F03-B3EE-8C1848D742F1Q34457977-20F9C1AA-B6B5-4A05-8BB3-ADBDD9823A3CQ35599509-4C5D1793-11FF-4B8C-BC5E-158B2E2D9EFBQ36015983-AEFF3B32-6D93-4080-9D15-F7383928D273Q36815872-565F6D10-7FBC-494A-A25A-2466C5CE0D8BQ38099783-C59EEDE6-7FB4-46E3-BF70-818C17A3A9C1Q41069881-FCA5EE49-1F0F-4010-AD99-253B0235F9AEQ41692545-C1CFF59D-6003-4530-8D1C-3F06D0FF22F4Q44844151-7A9CE95C-4F2F-4722-9983-2300D23693D2Q45159623-BE479BD0-9C07-4BA8-8D47-A58C54EA1EDEQ45931311-A893F35F-D2D5-489F-959A-2A4AF8F60EA3Q46240355-C55B6204-4992-4CB3-8898-3A04100C8FD2Q46492049-E69E1FC8-4EB8-4A15-B879-7F21BC350BF7Q46959274-8639E0FA-9C70-4371-8A8F-4E348A15EE28Q47400662-C9CF9179-4B99-4D47-81BF-9C88164975EBQ49968883-811778C6-A217-4DAB-B15E-D004251545B1Q50224751-5F7E7CF2-3871-45BD-8938-6E8F644C29A5Q50236848-1F66299F-CA8C-45CB-A4EE-A3B244C020E4Q50436246-C0E53673-1863-45C2-A4A1-C3F2ED223876Q50869099-4C474C13-A520-4FB4-9C43-41C775D8F874Q52219847-C759F240-9AC2-446D-A23B-D9D4FD10A980Q57839988-D77870AF-26A0-46EA-A90A-4D95714D3258Q58883677-41941F95-C4E1-463B-B12E-8D828FE26412
P2860
Inhibition of enzymatic browning in foods and beverages.
description
1992 nî lūn-bûn
@nan
1992 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
1992 թվականի հունվարին հրատարակված գիտական հոդված
@hy
1992年の論文
@ja
1992年論文
@yue
1992年論文
@zh-hant
1992年論文
@zh-hk
1992年論文
@zh-mo
1992年論文
@zh-tw
1992年论文
@wuu
name
Inhibition of enzymatic browning in foods and beverages.
@ast
Inhibition of enzymatic browning in foods and beverages.
@en
type
label
Inhibition of enzymatic browning in foods and beverages.
@ast
Inhibition of enzymatic browning in foods and beverages.
@en
prefLabel
Inhibition of enzymatic browning in foods and beverages.
@ast
Inhibition of enzymatic browning in foods and beverages.
@en
P2093
P1476
Inhibition of enzymatic browning in foods and beverages.
@en
P2093
P304
P356
10.1080/10408399209527599
P577
1992-01-01T00:00:00Z