ENZYMATIC BROWNING REACTIONS IN APPLE AND APPLE PRODUCTS

被引：496

作者：

NICOLAS, JJ ^{[1
]}

RICHARDFORGET, FC ^{[1
]}

GOUPY, PM ^{[1
]}

AMIOT, MJ ^{[1
]}

AUBERT, SY ^{[1
]}

机构：

[1] INRA, TECHNOL PROD VEGETAUX STN, BIOCHIM DEGRADAT LAB, F-84143 MONTFAVET, FRANCE

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1994年 / 34卷 / 02期

关键词：

APPLE; BROWNING; POLYPHENOLS; ENZYMES; POLYPHENOLOXIDASES;

D O I：

10.1080/10408399409527653

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

引用

页码：109 / 157

页数：49

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