บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The biochemistry and control of enzymatic browning.

Martinez, M. V. and Whitaker, J. R.

Trends in Food Science & Technology Year: 1995 Vol: 6 Issue: 6 Pages: 195-200 Ref: 36 ref.

1995

บทคัดย่อ

The biochemistry and control of enzymatic browning.

 

Polyphenol oxidase [catechol oxidase], found in most fruits and vegetables, is responsible for enzymatic browning of fresh horticultural products following bruising, cutting or other cell damage. Chemical methods for controlling enzymatic browning include the use of sodium bisulfite, ascorbic acid and/or packaging under controlled atmospheres. Current approaches to understanding and controlling enzymatic browning are discussed, with special focus on the use of antisense RNA as a control method.