Quality of cut lettuce treated by heat shock: Prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 3, 2004, Pages 501-507

  Murata, Masatsune ^a   Tanaka, Eriko ^a   Minoura, Emiko ^a   Homma, Seiichi ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Enzymatic browning; Heat shock; Lettuce (Lactuca sativa L.); Phenylalanine ammonia lyase; Polyphenol oxidase

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; FLAVONOID; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; POLYPHENOLS;

ARTICLE; BACTERIAL COUNT; CHEMICAL STRUCTURE; CHEMISTRY; ENZYMOLOGY; FOOD PRESERVATION; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LETTUCE; METABOLISM; METHODOLOGY; MICROBIOLOGY;

ASCORBIC ACID; CATECHOL OXIDASE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FLAVONOIDS; FOOD PRESERVATION; HEAT; LETTUCE; MAILLARD REACTION; MOLECULAR STRUCTURE; PHENOLS; PHENYLALANINE AMMONIA-LYASE;

LACTUCA; LACTUCA SATIVA;

EID: 4544384805     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.501     Document Type: Article

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