The effects of Maillard reaction products on apple and potato polyphenoloxidase and their antioxidant activity
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01478.x/fullpdf
Reference19 articles.
1. Inhibition of Apple Polyphenol Oxidase Activity by Procyanidins and Polyphenol Oxidation Products
2. 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 enzyme activity inhibition using spectrophotometric and polarographic methods
3. Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature
4. Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin
5. Role of the Maillard Reaction in Aging of Tissue Proteins
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