Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization-Reference-Cited by-同舟云学术

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Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization

Published:2018-12 Issue: Volume:269 Page:638-643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Micheloni Oscar B.,Farroni Abel E.,García Paula,Furlan Ricardo L.E.

Funder

Universidad Nacional de Rosario

Instituto Nacional de Tecnología Agropecuaria

Agencia Nacional de Promoción Científica y Tecnológica

CONICET

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ);Álvarez-Parrilla;Food Chemistry,2007

2. Prevention of enzymatic browning of Asian pear (Pyrus serotina rehd.) by some anti-browning agents;Arzani;Acta Horticulturae,2010

3. Preparation of biosensors by immobilization of polyphenol oxidase in conducting copolymers and their use in determination of phenolic compounds in red wine;Böyükbayram;Bioelectrochemistry,2006

4. Mechanism for the inhibition of apple juice enzymatic browning by Palo Fierro (desert ironweed) honey extract and other natural compounds;de la Rosa;LWT – Food Science and Technology,2011

5. Inhibition of diphenol oxidases: A comparative study;Ferrar;Journal of Food Biochemistry,1996

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