Browning prevention by ascorbic acid and 4-hexylresorcinol: Different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

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

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

4 hexylresorcinol; Ascorbic acid; Browning; Inhibition; Polyphenol oxidase

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CATECHOL OXIDASE; ENZYME INHIBITOR; HEXYLRESORCINOL;

ARTICLE; CHEMISTRY; ENZYMOLOGY; GLYCATION; PEAR;

ANTIOXIDANTS; ASCORBIC ACID; CATECHOL OXIDASE; ENZYME INHIBITORS; HEXYLRESORCINOL; MAILLARD REACTION; PYRUS;

EID: 36349024384     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00514.x     Document Type: Article

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