Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition-Reference-Cited by-同舟云学术

Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—II. Kinetic study and mechanism of inhibition

Published:2004-02 Issue:2 Volume:84 Page:235-241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Brun-Mérimée Sophie,Billaud Catherine,Louarme Loı̈c,Nicolas Jacques

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction products model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods;Billaud;Food Chemistry,2003

4. Billaud, C., Brun-Mérimée, S., Louarme, L., & Nicolas, J. (in press). Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition. Food Chemistry. doi: 10.1016/S0308-8146(03)00206-1.

5. Maillard reaction and food processing. Application aspects;Chuyen,1998

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