The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

Author:

Ali Hussein M.,El-Gizawy Ahmed M.,El-Bassiouny Rawia E.I.,Saleh Mahmoud A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO–catechol–cysteine reaction products;Ali;Journal of Food Science and Technology,2015

2. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa);Altunkaya;Food Chemistry,2011

3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chemistry,2008

4. Inhibition of polyphenol oxidase obtained from various sources by 2,3-diaminopropionic acid;Arslan;Journal of the Science of Food and Agriculture,2005

5. Use in vivo of natural anti-browning agents against polyphenol oxidase activity in minimally processed eggplant;Barbagallo;Chemical Engineering Transactions,2012

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