Enzymatic discoloration of raw potato tubers: With special reference to the formation and inhibition of dopachrome
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02853956.pdf
Reference18 articles.
1. Cash, J.N., W.A. Sistrunk and C.A. Stutt. 1976. Characteristics of Concord Grape polyphenol oxidase involved in juice color loss. J Food Sci 41:1398–1402.
2. Cheng, R.C. and R. Hanning. 1955. Phenolic compounds in potato tissues. Food Res 20:506.
3. Cotton, F.A. and G. Wilkinson. 1962. Advanced inorganic chemistry. Interscience Publ., New York. pp 540–548.
4. Duckworth, H.W. and J.E. Coleman. 1970. Physicochemical and kinetic properties of mushroom tyrosinase. J Biol Chem 245:1613–1625.
5. Embs, R.J. and P. Markakis. 1965. The mechanism of sulfite inhibition of browning caused by polyphenol oxidase. J Food Sci 30:753–758.
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2. Biochemistry of Food Spoilage: Enzymatic Browning;Biochemistry of Foods;1990
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