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

Author： Billaud C.   Roux E.   Brun-Merimee S.   Maraschin C.   Nicolas J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.81, Iss.1, 2003-05, pp. : 35-50

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition

By Roux E.   Billaud C.   Maraschin C.   Brun-Merimee S.   Nicolas J.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 51-60

Elsevier

Access to resources Recommend Favorite

Maillard reaction products inhibit apple polyphenoloxidase

By B. K. T.   Harris N.D.  

Food Chemistry, Vol. 53, Iss. 3, 1995-01 ,pp. : 267-273

Elsevier

Access to resources Recommend Favorite

A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine

By Leong L.P.   Wedzicha B.L.  

Food Chemistry, Vol. 68, Iss. 1, 2000-01 ,pp. : 21-28

Elsevier

Access to resources Recommend Favorite

Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

By Royle L.   Bailey R.G.   Ames J.M.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 425-430

Elsevier

Access to resources Recommend Favorite

Effect of glyceraldehyde on the kinetics of Maillard browning and inhibition by sulphite species

By Keller C.   Wedzicha B.L.   Leong L.P.   Berger J.  

Food Chemistry, Vol. 66, Iss. 4, 1999-09 ,pp. : 495-501

Elsevier

Access to resources Recommend Favorite