บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Peroxidase-mediated browning reactions in plant foods.

Lopez-Serrano, M.; Ros Barcelo, A.;

Recent Research Developments in Agricultural & Food Chemistry Year: 1998 Vol: 2 Issue: 2 Pages: 549-563 Ref: 108 ref.

1998

บทคัดย่อ

Peroxidase-mediated browning reactions in plant foods.

Enzymatic browning is discussed in relation to its occurrence as a postharvest event, the role of peroxidase in protection against injury, localization of peroxidase in plant cells, involvement of peroxidase in phenolic metabolism, the molecular basis of enzymatic browning, anthocyanins, catechins [flavanols] and fermented tea as model systems in enzymatic browning reactions, and the mechanism of H2O2 production in harvested fruits and vegetables and processed plant foods.