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Inhibition of Enzymatic Browning of Chlorogenic Acid by Sulfur-Containing Compounds

✍ Scribed by Kuijpers, Tomas F. M.; Narváez-Cuenca, Carlos-Eduardo; Vincken, Jean-Paul; Verloop, Annewieke J. W.; van Berkel, Willem J. H.; Gruppen, Harry

Book ID
120324604
Publisher
American Chemical Society
Year
2012
Tongue
English
Weight
980 KB
Volume
60
Category
Article
ISSN
0021-8561

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✍ de Rigal, David; Gauillard, Fr�d�ric; Richard-Forget, Florence 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 116 KB 👁 1 views

Considering the numerous bene®cial effects in human health ascribed to carotenoids, studies were performed to investigate the modi®cation of carotenoid amount and composition during apricot enzymatic browning. First works on bruised apricot purees have shown a trans-b-carotene isomerisation (20%) in