Inhibition kinetics of polyphenol oxidase by glutamic acid-Reference-Cited by-同舟云学术

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Inhibition kinetics of polyphenol oxidase by glutamic acid

Published:2006-06-08 Issue:1 Volume:225 Page:67-73
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Doğan Serap,Turan Pınar,Doğan Mehmet,Alkan Mahir,Arslan Oktay

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0383-0.pdf

Reference42 articles.

1. Escribano J, Cabanes J, Chazarra S, Garcia-Carmona F (1997) Characterization of monophenolase activity of table beet polyphenol oxidase. Determination of kinetic parameters on the tyramine/dopamine pair. J Agric Food Chem 45:4209–4214

2. Mayer AM, Harel E (1979) Review: Polyphenol oxidase in plants. Phytochemistry 18:193–225

3. Sapers GM (1993) Browning of foods: control by sulfites, antioxidants and other means. Food Technol 47:75–84

4. McEvily AJ, Iyengar R, Otwell WS (1992) Sulfite alternative prevents shrimp melanosis. 4-Hexilresorcinol controls enzymatic browning in shrimp and has potential for application in a variety of other foods and beverages. Crit Rev Food Sci Nutr 32:253–273

5. Nicolas J, Richard-Forget FC, Goupy PM, Amiot MJ, Aubert SY (1994) Enzymatic browning reactions in apple and apple products. CRC Crit Rev Food Sci Nutr 34:109–157

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