Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-β-cyclodextrin

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9655-9662

  López Nicolás, José M ^a   Pérez López, Antonio J ^b   Carbonell Barrachina, Ángel ^c   García Carmona, Francisco ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^c MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Banana; Browning; Color; Cyclodextrin; Juice

Indexed keywords

CATECHOL OXIDASE; CYCLODEXTRIN; DRUG DERIVATIVE; MALTOSE; MALTOSYL CYCLODEXTRIN; MALTOSYL-CYCLODEXTRIN; UNCLASSIFIED DRUG;

ARTICLE; BANANA; BEVERAGE; DRUG EFFECT; ENZYME ACTIVATION; ENZYMOLOGY; GLYCATION; KINETICS; METABOLISM;

BEVERAGES; CATECHOL OXIDASE; CYCLODEXTRINS; ENZYME ACTIVATION; KINETICS; MAILLARD REACTION; MALTOSE; MUSA;

EID: 36749079978     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0713399     Document Type: Article

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