Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

Food Chemistry

Volumn 214, Issue , 2017, Pages 432-439

  Chen, Xiangning ^a   Ren, Lupei ^b   Li, Menglin ^a   Qian, Jia ^b   Fan, Junfeng ^b   Du, Bin ^a  

^a BEIJING UNIVERSITY OF AGRICULTURE   (China)

^b BEIJING FORESTRY UNIVERSITY   (China)

Author keywords

Colour; Firmness; Inhibition kinetics; Peroxidase; Polyphenol oxidase; Weight loss

Indexed keywords

AMINO ACIDS; COLOR; ENZYME INHIBITION; ENZYMES; ESSENTIAL OILS; KINETICS;

FIRMNESS; INHIBITION KINETICS; PEROXIDASE; POLYPHENOL OXIDASE; WEIGHT LOSS;

QUALITY CONTROL;

CATECHOL OXIDASE; ESSENTIAL OIL; EUGENOL; PEROXIDASE; PHENYLALANINE AMMONIA LYASE; CLOVE OIL;

ARTICLE; CLOVE; CONTROLLED STUDY; DOSE RESPONSE; ENZYME ACTIVITY; ENZYME BINDING; ENZYME INHIBITION; FOOD COLOR; FOOD PRESERVATION; FOOD TEXTURE; IC50; IN VITRO STUDY; INHIBITION KINETICS; LETTUCE; MOLECULAR DOCKING; NONHUMAN; PLANT BROWNING; WEIGHT REDUCTION; CHEMISTRY; DRUG EFFECTS; GLYCATION; METABOLISM; PROCEDURES; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SYZYGIUM;

CLOVE OIL; DOSE-RESPONSE RELATIONSHIP, DRUG; EUGENOL; FOOD PRESERVATION; LETTUCE; MAILLARD REACTION; OILS, VOLATILE; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; SYZYGIUM;

EID: 84981737246     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.101     Document Type: Article

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