ENZYMATIC BROWNING REACTIONS IN APPLE AND APPLE PRODUCTS

Authors
NICOLAS JJ RICHARDFORGET FC GOUPY PM AMIOT MJ AUBERT SY
Citation
Jj. Nicolas et al., ENZYMATIC BROWNING REACTIONS IN APPLE AND APPLE PRODUCTS, Critical reviews in food science and nutrition, 34(2), 1994, pp. 109-157
Citations number
521
Categorie Soggetti
Nutrition & Dietetics","Food Science & Tenology
Journal title
Critical reviews in food science and nutrition → ACNP
ISSN journal
10408398
Volume
34
Issue
2
Year of publication
1994
Pages
109 - 157
Database
ISI
SICI code
1040-8398(1994)34:2<109:EBRIAA>2.0.ZU;2-F
Abstract
This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and o ther factors (ascorbic acid and peroxidases), both qualitatively and q uantitatively. Then the relationships between intensity of browning an d the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods f or the control of browning are presented.