Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Journal of the Science of Food and Agriculture

Volumn 90, Issue 15, 2010, Pages 2556-2562

  Mogol, Burçe Ataç ^a   Yildirim, Asli ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Dehydroreductones; Enzymatic browning inhibition; Maillard reaction products; Polyphenol oxidase; Reductones

Indexed keywords

AMINO ACID; ANTIOXIDANT; CATECHOL OXIDASE;

APPLE; ARTICLE; DRUG ANTAGONISM; ENZYMOLOGY; FRUIT; GLYCATION; METABOLISM; PH; TEMPERATURE; TIME;

AMINO ACIDS; ANTIOXIDANTS; CATECHOL OXIDASE; FRUIT; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MALUS; TEMPERATURE; TIME FACTORS;

EID: 78349281195     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4118     Document Type: Article

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