This review examines the parameters of enzymatic browning in apple and apple products
that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and …

Enzymatic browning is a major factor contributing to quality loss in foods and beverages.
Sulfiting agents are used commonly to control browning; however, several negative …

Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence,
they are a component of the human diet although data for dietary intakes and metabolic fate …

The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase
(PPO) of Golden Delicious apple cubes was studied. Dipping in ascorbic acid (0.2-10 g/L …

From the quality standpoint, it is desirable to preserve the characteristics of freshcut fruits
and vegetables at their peak. What the consumer perceives as the most appealing attributes …

A comprehensive study to evaluate the relative antibrowning activity of 36 known
compounds was conducted. Five chemical groups, including carboxylic acids, ascorbic acid …

Phenolic compounds and polyphenol oxidase (PPO) activity in the fruits of 11 apple cultivars
before and after bruising were studied in relation to their susceptibility to browning. The …

The combined effects of chitosan (CTS) and ascorbic acid (AsA) on the quality maintenance
and shelf life of harvested plums (Prunus salicina Lindley. cv.'Sanhuali') were investigated …

Golden Delicious apple juice was subjected to enzymic browning in the presence of the
selected antibrowning agents: ascorbic acid, isoascorbic acid, l-cysteine, sorbic acid …

Cysteine as an Inhibitor of Enzymatic Browning. 2. Kinetic Studies Page 1 2108 J. Agríe. Food
Cham. 1992, 40, 2108-2113 Cysteine as an Inhibitor of Enzymatic Browning. Kinetic Studies …