Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology

Molecular Nutrition and Food Research

Volumn 49, Issue 7, 2005, Pages 656-662

  Billaud, Catherine ^a   Maraschin, Christelle ^a   Chow, Yin Naï ^a   Chériot, Sophie ^a   Peyrat Maillard, Marie Noëlle ^b   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

^b AGROPARISTECH   (France)

Author keywords

Enzymatic browning; Maillard reaction products; Polyphenoloxidase; Thiol compound

Indexed keywords

CATECHOL OXIDASE; ENZYME INHIBITOR; MONOSACCHARIDE; THIOL DERIVATIVE;

AGARICALES; APPLE; AUBERGINE; CHEMICAL MODEL; CHEMISTRY; CONFERENCE PAPER; DRUG ANTAGONISM; ENZYMOLOGY; FOOD HANDLING; FRUIT; GLYCATION; PHYSICAL CHEMISTRY; VEGETABLE;

AGARICALES; CATECHOL OXIDASE; CHEMISTRY, PHYSICAL; ENZYME INHIBITORS; FOOD TECHNOLOGY; FRUIT; MAILLARD REACTION; MALUS; MODELS, CHEMICAL; MONOSACCHARIDES; SOLANUM MELONGENA; SULFHYDRYL COMPOUNDS; VEGETABLES;

BASIDIOMYCOTA; MALUS X DOMESTICA; SOLANUM MELONGENA;

EID: 22444437669     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200400101     Document Type: Conference Paper

References (14)

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