Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

Author:

Billaud Catherine,Maraschin Christelle,Nicolas Jacques

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Nonenzymatic browning reaction of essential amino acids;Ajandouz;Journal of Agricultural and Food Chemistry,1999

2. The control of polyphenol oxidase activity in fruits and vegetables;Almeida;Plant Foods for Human Nutrition,1995

3. Phenolic compounds and oxidative mechanisms in fruit and vegetables;Amiot,1997

4. La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali;Anese;Alimenti,2001

5. Response surface methodology applied to the study of some factors affecting the Maillard reaction;Anese;Advances in Food Science,1998

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