Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents-Reference-Cited by-同舟云学术

Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents

Published:2002-06 Issue:4-5 Volume:13 Page:213-221
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Özoğlu H.,Bayındırlı A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference25 articles.

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2. Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning;Coseteng;Journal of Food Science,1987

3. Cysteine as an inhibitor of polyphenol oxidase;Dudley;Journal of Food Biochemistry,1989

4. Hicks, K. B., Sapers, G. M. & Seib, P. A. (1990). Process for preserving raw fruit and vegetable juices using cyclodextrin and compositions. US Patent 4,975,293

5. Inhibition studies on apple polyphenol oxadase;Janovitz-Klapp;Journal of Agricultural Food Chemistry,1990

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