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Journal of Food Science and Technology
Volumn 34, Issue 4, 1997, Pages 296-302
In vitro enzymic oxidation of apple phenols
Author keywords

Apple; Browning reaction; In vitro oxidation; Mushroom tyrosinase; Phenolic compounds; Polyphenol oxidase
Indexed keywords

EID: 0000657587     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)
References (14)
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  • 2
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    • Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning
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  • 4
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    • Catechol oxidases, endogenous substrates and browning in developing apples
    • Harel E, Mayer AM, Shain Y (1986) Catechol oxidases, endogenous substrates and browning in developing apples. J Sci Food Agric 17:389-391
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  • 6
    • 49149142913 scopus 로고
    • Monophenolase activity of avocado polyphenol oxidase
    • Kahn V, Pomerantz SH (1980) Monophenolase activity of avocado polyphenol oxidase. Phytochem 19:379-385
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    • Kahn, V.1    Pomerantz, S.H.2
  • 7
    • 49049137705 scopus 로고
    • Reversed-phase high performance liquid chromatography of procyanidins and other phenolics in fresh and oxidising apple juices using pH shift technique
    • Lea AGH (1982) Reversed-phase high performance liquid chromatography of procyanidins and other phenolics in fresh and oxidising apple juices using pH shift technique. J Chromatogr 238:253-257
    • (1982) J Chromatogr , vol.238 , pp. 253-257
    • Lea, A.G.H.1
  • 8
    • 0016040214 scopus 로고
    • Changes in catechins and hydroxycinamic acid derivatives during development of apples and pears
    • Mosel H, Hermann K (1974) Changes in catechins and hydroxycinamic acid derivatives during development of apples and pears. J Sci Food Agric 25:251-256
    • (1974) J Sci Food Agric , vol.25 , pp. 251-256
    • Mosel, H.1    Hermann, K.2
  • 9
    • 0008770832 scopus 로고
    • A comparison of the polyphenolic patterns in some Indian varieties of apples and their endogenous oxidation. I
    • Prabha TN, Patwardhan MV (1985a) A comparison of the polyphenolic patterns in some Indian varieties of apples and their endogenous oxidation. I. J Food Sci Technol 22:404-407
    • (1985) J Food Sci Technol , vol.22 , pp. 404-407
    • Prabha, T.N.1    Patwardhan, M.V.2
  • 10
    • 0040642147 scopus 로고
    • A comparison of the browning potential of some Indian cultivars of ripening apples. II
    • Prabha TN, Patwardhan MV (1985b) A comparison of the browning potential of some Indian cultivars of ripening apples. II. J Food Sci Technol 22:431-433
    • (1985) J Food Sci Technol , vol.22 , pp. 431-433
    • Prabha, T.N.1    Patwardhan, M.V.2
  • 11
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    • Effects of physical and chemical conditions on the in vitro oxidation of tea leaf catechins
    • Robertson A (1983) Effects of physical and chemical conditions on the in vitro oxidation of tea leaf catechins. Phytochem 22:889-896
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  • 12
    • 0001558186 scopus 로고
    • Polyphenol oxidase activity and browning in green olives
    • Sciancalepore V, Longone V (1984) Polyphenol oxidase activity and browning in green olives. J Agric Food Chem 32:320-321
    • (1984) J Agric Food Chem , vol.32 , pp. 320-321
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  • 13
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    • The selective inhibition of ortho-and para-diphenol oxidases
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    • Walker, J.R.L.1    McCallion, R.F.2
  • 14
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    • Changes in the enzymic browning of Bromley's seedling apples during their development
    • Weurman C, Swain T (1955) Changes in the enzymic browning of Bromley's seedling apples during their development. J Sci Food Agric 6:186-192
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    • Weurman, C.1    Swain, T.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.