Inhibition of browning of apple slice and juice by onion juice

Journal of the Japanese Society for Horticultural Science

Volumn 71, Issue 3, 2002, Pages 452-454

  Hosoda, Hiroshi ^a   Iwahashi, Yumiko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Apple; Enzymatic browning; Inhibition; Onion juice; Polyphenol oxidase

Indexed keywords

ALLIUM CEPA; MALUS X DOMESTICA;

EID: 0036284949     PISSN: 18823351     EISSN: None     Source Type: Journal    
DOI: 10.2503/jjshs.71.452     Document Type: Article

References (10)

1. Inhibition studies on apple polyphenol oxidase
2. Inhibition of browning by sulfur amino acids. 3. Apple and potatoes
3. Purification and some properties of chlorogenic acid oxidase from apple (Malus pumila)
4. Relationship between apple ripening and browning: Changes in polyphenol content and polyphenol oxidase
5. Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition Compounds formed during oxidation of phenolics by apple polyphenol oxidase