Inhibition of Browning of Harvested Head Lettuce
- 1 March 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (2), 314-316
- https://doi.org/10.1111/j.1365-2621.1996.tb14184.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Characterization of Polyphenol Oxidase from Photosynthetic and Vascular Lettuce Tissues (Lactuca sativa)Journal of Agricultural and Food Chemistry, 1994
- Enzymatic Browning in Apple PulpsJournal of Food Science, 1994
- Structural comparison of crustacean, potato, and mushroom polyphenol oxidasesJournal of Agricultural and Food Chemistry, 1992
- Cysteine as an inhibitor of enzymic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1991
- Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)Journal of the Science of Food and Agriculture, 1991
- Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable ExtractsJournal of Food Science, 1990
- Polyphenol Oxidase Activity and Enzymatic Browning in MushroomsPublished by American Chemical Society (ACS) ,1989
- Inhibition of Enzymatic Browning in Fruits and VegetablesPublished by American Chemical Society (ACS) ,1989
- Inhibition of Polyphenoloxidase by SulfiteJournal of Food Science, 1986
- Isolation and Characterization of Polyphenol Oxidase Isozymes of Clingstone PeachPlant Physiology, 1971