Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Arias, E ^a   Gonzalez J ^a   Oria, R ^a   Lopez Buesa, P ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

4 hexylresorcinol; Ascorbic acid; Enzymatic browning; Fresh cut pear; Polyphenoloxidase

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; ENZYME INHIBITOR; HEXYLRESORCINOL;

ARTICLE; DRUG ANTAGONISM; DRUG EFFECT; ENZYME SPECIFICITY; ENZYMOLOGY; GLYCATION; PEAR;

ASCORBIC ACID; CATECHOL OXIDASE; ENZYME INHIBITORS; HEXYLRESORCINOL; MAILLARD REACTION; PYRUS; SUBSTRATE SPECIFICITY;

PYRUS;

EID: 35348844828     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00484.x     Document Type: Article

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