Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition-Reference-Cited by-同舟云学术

Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition

Published:2004-02 Issue:2 Volume:84 Page:223-233
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Billaud Catherine,Brun-Mérimée Sophie,Louarme Loı̈c,Nicolas Jacques

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

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2. Inhibitory effect of unheated and heated d-glucose, d-fructose and L-cysteine solutions and Maillard reaction products model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods;Billaud;Food Chemistry,2003

3. Antioxidant characteristics of melanin-related products from enzymatic browning reaction of catechin in a model system;Cheigh,1995

4. Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines;Cheynier;Journal of Agricultural and Food Chemistry,1986

5. Maillard reaction in food processing. Application aspects;Chuyen,1998

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