Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms
Author:
Affiliation:
1. Department of Plant Products Technology and Nutrition Hygiene University of Agriculture in Kraków Kraków Poland
2. Department of General Food Technology and Human Nutrition University of Rzeszów Rzeszów Poland
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11045
Reference35 articles.
1. Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus
2. Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms
3. Effect of microwave blanching on the quality of frozen Agaricus bisporus
4. Tyrosinase activity and isoform composition in separate tissues during development of Agaricus bisporus fruit bodies
5. Some characteristics of active and latent monophenolase of mushroom polyphenol oxidase;Czapski J;Acta Agrobot,1998
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