Inhibition of potato polyphenol oxidase by Maillard reaction product
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
1. The Maillard reaction;Ames,1992
2. Maillard reaction as influenced by buffer type and concentration;Bell;Food Chemistry,1997
3. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzymatic activity inhibition using spectrophotometric and polarographic methods;Billaud;Food Chemistry,2003
4. Characterization of polyphenol oxidase from medlar fruits;Dincer;Food Chemistry,2002
5. Chemical studies on melanoidins: Part III. Effects of heating on chemical properties of melanoidin prepared from glycine–xylose system;Gomyo;Agricultural and Biological Chemistry,1972
Cited by 28 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Localization of potato browning resistance genes based on BSA-seq technology;PeerJ;2024-08-06
2. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes;Foods;2024-01-03
3. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems;Vitamins and Hormones;2024
4. Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies;Food Control;2023-11
5. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism;Critical Reviews in Food Science and Nutrition;2022-11-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3