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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

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https://hal.univ-lorraine.fr/hal-02990313
Contributor : Emeline Roux Connect in order to contact the contributor
Submitted on : Thursday, November 5, 2020 - 2:53:25 PM
Last modification on : Tuesday, April 5, 2022 - 8:58:04 AM

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Catherine Billaud, Emeline Roux, Sophie Brun-Mérimee, Christelle Maraschin, Jacques Nicolas. Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods. Food Chemistry, Elsevier, 2003, 81 (1), pp.35-50. ⟨10.1016/S0308-8146(02)00376-X⟩. ⟨hal-02990313⟩

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