Enzymatic browning and its prevention
Author(s)
Bibliographic Information
Enzymatic browning and its prevention
（ACS symposium series, 600）
American Chemical Society, 1995
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"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994."
Includes bibliographical references and index
Description and Table of Contents
Description
Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
Table of Contents
- Recent Advances in Chemistry of Enzymatic Browning: An Overview
- Enzymatic Browning in Fruits: Its Biochemistry and Control
- Phenolic Browning: A Perspective from Grape and Wine Research
- Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice
- Tyrosinase: Molecular and Active-Site Structure
- Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates
- Fruit Polyphenol Oxidases: New Data on an Old Problem
- Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants
- Biology and Molecular Biology of Polyphenol Oxidase
- Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines
- Evolution of Chlorogenic Acid o-Quinones in Model Solutions
- Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media
- Enzymatic Browning of Muscadine Grape Products
- Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature
- Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay
- Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System
- Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases
- Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms
- Inhibition of Apple-Slice Browning by 4-Hexylresorcinol
- Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen
- Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa)
- Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning
- Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase
- Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods
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