CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS

ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances.

16. NIEMAN, R. H., H. NAKAMURA, AND B. VENNESLAND. 1959. Fractionation and purification of cytochrome c photooxidase of spinach. Plant Physiol. 34: 262-64. 17. NIEMAN, R. H., AND B. VENNESLAND. 1959. Photoreduction and photooxidation of cytochrome c by spinach chloroplast preparations. Plant Physiol. 34: 255-62. 18. NISHIMURA, M. 1959. New hematin compound isolated from Euglena gracilis. J. Bio...

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

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Control of Enzymatic Browning in Frozen Peaches

Effect of L-cysteine, Potassium Metabisulfite, Ascorbic Acid and Citric Acid on Inhibition of Enzymatic Browning in Longan

The effect of different anti-browning agents on partially purified longan polyphenol oxidase (PPO) activity was investigated by spectrophotometry, using catechol as a phenolic substrate. For this purpose, L-cysteine, potassium metabisulfite, ascorbic acid, and citric acid were used to inhibit the activity of longan PPO at different concentrations (0-10 mM). Lcysteine was found to be the most po...

Kinetics of Non-Enzymatic Browning Reaction from the l-Ascorbic Acid/l-Cysteine Model System

Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...