Rhubarb juice as a natural antibrowning agent

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1288-1289

  Son, S M ^a   Moon, K D ^b   Lee, C Y ^a  

^a Cornell Univ ^*  (United States)

^b Kyungpook National University   (South Korea)

Author keywords

Browning activity; Fresh cut apple; Natural antibrowning agents; Oxalic acid; Rhubarb juice

Indexed keywords

MALUS X DOMESTICA; RHEUM X CULTORUM;

EID: 0034493487     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10598.x     Document Type: Article

References (10)

1. Oxalate content of foods and nutrition
2. Effects of proteins, protein hydrozates and amino acids on o-dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, and banana
3. Inhibitory effect of caramelisation products on enzymic browning
4. Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice
5. Effect of sugars and Maillard reaction products on polyphenol oxidase and peroxidase activity in food
6. Inhibition of polyphenol oxidase activity and browning by honey
7. Antibrowning efficiency of papaine extracts
8. Antibrowning capacity of oxalic acid and its application in apple processing