Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 847-851

  He, Qiang ^a,b   Luo, Yaguang ^b   Chen, Pei ^c  

^a SICHUAN UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Anti browning; Chlorogenic acid; Polyphenol oxidase; Sodium chlorite

Indexed keywords

ACID; BASE; CAFFEIC ACID; CATECHOL OXIDASE; CHLOROGENIC ACID; ISOPROTEIN; MONOPHENOL MONOOXYGENASE; QUINIC ACID; SODIUM CHLORITE;

APPLE; ARTICLE; CATALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME INHIBITION; ENZYME SUBSTRATE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; OXIDATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; ULTRAVIOLET RADIATION;

EID: 43449117471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.070     Document Type: Article

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