Title Enzymatic browning and its prevention / Edited by Chang Y. Lee and John R. Whitaker

Published Washington, DC : American Chemical Society, 1995

Copies

Location	Call no.	Vol.	Availability
MELB	664.8 Lee/Eba		AVAILABLE

Description xii, 338 pages : illustrations ; 24 cm Series ACS symposium series, 0097-6156 ; 600 ACS symposium series ; 600 Contents Machine derived contents note: Recent Advances in Chemistry of Enzymatic Browning: An Overview, J.R. Whitaker and C.Y. Lee -- Enzymatic Browning in Fruits: Its Biochemistry and Control, J.R. L. Walker -- Phenolic Browning: A Perspective from Grape and Wine Research, V.L. Singleton and J.J.L. Cilliers -- Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice, L. Vamos-Vigyazo -- Tyrosinase: Molecular and Active-Site Structure, K. Lerch -- Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates, W.H. Flurkey, B. Ratcliff, L. Lopez, J. Kuglin, and R. M. Dawley -- Fruit Polyphenol Oxidases: New Data on an Old Problem, L. Marques, A. Fleuriet, and J. J. Macheix -- Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants, T. D. Sherman, T. Le Gardeur, and A.R. Lax -- Biology and Molecular Biology of Polyphenol Oxidase, A.R. Lax and J.W. Cary -- Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines, V. Cheynier, H. Fulcrand, S. Guyot, J. Oszmianski, and M. Moutounet -- Evolution of Chlorogenic Acid o-Quinones in Model Solutions, F. Richard-Forget, M.J. Amiot, P. Goupy, and J. Nicolas -- Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media, D.A. Robb -- Enzymatic Browning of Muscadine Grape Products, O. Lamikanra -- Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature, K. Ose, K. Chachin, and Y. Imahori -- Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay, T. Tono and S. Fujita -- Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System, H.-S. Cheigh, S.-H. Um, and C.Y. Lee -- Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases, D.T. Osuga and J.R. Whitaker -- Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms, G.M. Sapers, R.L. Miller, and S.-W. Choi -- Inhibition of Apple-Slice Browning by 4-Hexylresorcinol, Y. Luo and G.V. Barbosa-Canovas -- Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen, T. Wakayama -- Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa), M.S. Lee-Kim, E.S. Hwang, and K.H. Kim -- Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning, V. Kahn -- Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase, C. Billaud, E. Regaudie, N. Fayad, F. Richard-Forget, and J. Nicolas -- Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods, H.S. Lambrecht Notes "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994." Bibliography Includes bibliographical references and indexes Notes Also available via the World Wide Web System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat Subject Enzymatic browning -- Congresses. Enzymatic browning. Food -- Preservation -- Congresses. Maillard reaction -- Congresses. Polyphenol oxidase -- Congresses. Polyphenol oxidase. Genre/Form Conference papers and proceedings. Author Lee, Chang Y., 1935- Whitaker, John R. American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (208th : 1994 : Washington, D.C.) LC no. 95023301 ISBN 0841232490 (alk. paper)

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