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

This article is hosted on another website.

You may be required to register, activate a subscription or purchase the article before you can obtain the full text.

Proceed

Download / Buy Article:

Keywords: Apple PPO; Cysteine; Enzymatic browning; Fructose; Glucose; Inhibition; Maillard reaction products

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(02)00376-X

Affiliations: Laboratoire de Biochimie Industrielle et Agro-Alimentaire, Conservatoire National des Arts et Metiers,292 Rue Saint-Martin, 75141 , Cedex 03, Paris, France

Publication date: May 1, 2003

Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more