Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4997-5000

  Chen, L ^a   Mehta, A ^b   Berenbaum, M ^a   Zangerl, A R ^a   Engeseth, N J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b RUSH UNIVERSITY MEDICAL CENTER   (United States)

Author keywords

Enzymatic browning; Fruits and vegetables; Honey; Polyphenol oxidase

Indexed keywords

ANTIOXIDANT; CATECHOL OXIDASE; ENZYME INHIBITOR; FOOD PRESERVATIVE; HONEY;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG DETERMINATION; DRUG EFFICACY; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME MECHANISM; FOOD QUALITY; FRUIT; GLYCATION; NONHUMAN; PLANT; VEGETABLE;

CATECHOL OXIDASE; ENZYME INHIBITORS; FOOD PRESERVATIVES; FRUIT; HONEY; PLANTS; VEGETABLES;

TRIFOLIUM;

EID: 0033786468     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000373j     Document Type: Article

References (20)

1. Hesperetin C a marker of the floral origin of citrus honey
2. Antioxidant content and correlated characteristics of 14 monofloral honeys
3. Antioxidants in animal tissue
4. Extraction, partial characterization, and inhibition patterns of polyphenol oxidase from burdock (Arctium lappa)
5. Substitution of honey for sulfur dioxide in grape juice processing
6. The use of honey for clarifying apple juice
7. Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars
8. Methods of melissopalynology
9. Effect of honey as an antibrowning agent in light raisin processing
10. Time course of PPO-related browning of yams
11. Inhibition of polyphenol oxidase activity and browning by honey
12. Scientific status summary. Browning of foods: Control by sulfites, antioxidants and other means
13. Improved methods for the extraction of polyphenol oxidase from d'Anjou pears
14. Sulfites in foods: Uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hypersensitivity
15. Factors influencing the clarification of apple juice with honey