Enzymatic browning reactions in apple and apple products.
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.
Chaire de Biochimie Industrielle et Agro-Alimentaire, Conservatoire National des Arts et Métiers, Paris, France.
J J
JJ
Nicolas
F C
FC
Richard-Forget
P M
PM
Goupy
M J
MJ
Amiot
S Y
SY
Aubert
D001205:Ascorbic Acid / Q000378:metabolism; D002264:Carboxylic Acids / Q000494:pharmacology; D004156:Catechol Oxidase / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation; D005638:Fruit / Q000187:drug effects / Q000201:enzymology / Q000378:metabolism*; D006900:Hydroxylation; D007700:Kinetics; D015416:Maillard Reaction; D010544:Peroxidases / Q000378:metabolism; D010636:Phenols / Q000032:analysis / Q000378:metabolism*
D002264:Carboxylic Acids; D005419:Flavonoids; D010636:Phenols; D004156:Catechol Oxidase; D010544:Peroxidases; D001205:Ascorbic Acid