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The Role of Phloroglucinol in Browning of Chlorogenic Acid Catalyzed by Apple Polyphenoloxidase

  • Published:1972-10 Issue:4 Volume:5 Page:207-209
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Pratt Dan E.

Publisher

Elsevier BV

Subject

General Computer Science

Reference7 articles.

1. Inhibition of enzymatic browning of chlorogenic acid solution with cysteine and glutathione;Henze;Sci.,1956

2. Phloroglucinol as a synergist in polyphenol oxidase catalyzed browning;Johnson;Can. Inst. Food Technol. J.,1969

3. Mayer, W. and F. Merger. 1959. Condensation of (+) — catechin with phloroglucinol.Chem. and Ind. 485.

4. The enzymatic oxidation of chlorogenic acid and some reactions of quinone produced.Biochem;Pierpont;J.,1965

5. Ascorbic acid oxidation and browning in apple tissue extracts.Arch;Ponting;Biochem.,1948

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