Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase.
- Resource Type
- Article
- Authors
- Goupy, P.; Amiot, M.J.
- Source
- Journal of Food Science (Wiley-Blackwell). May/Jun95, Vol. 60 Issue 3, p497. 5p. 4 Charts, 6 Graphs.
- Subject
- *POLYPHENOLS
*OXIDASES
*REACTIVITY (Chemistry)
- Language
- ISSN
- 0022-1147
Studies polyphenoloxidase browning of model solutions containing chlorogenic acid (CG) and (-)-epicatechin (EP), and phenolics from apple cultivars. Relationship between degree of browning of apple phenolics and amounts of degraded phenolics; Correlation of color values with initial and oxidized CG and EP.