Inhibition of enzymatic browning in actual food systems by the Maillard reaction products. | J Sci Food Agric;90(15): 2556-62, 2010 Dec. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

VHL Regional Portal

Information and Knowledge for Health

Subject descriptor lookup Advanced Search EVID@Easy

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products.

Mogol, Burçe Ataç; Yildirim, Asli; Gökmen, Vural.

Affiliation

Mogol BA; Department of Food Engineering, Hacettepe University, Ankara, Turkey.

J Sci Food Agric ; 90(15): 2556-62, 2010 Dec.

Article in En | MEDLINE | ID: mdl-20690142

Subject(s)

Amino Acids/metabolism; Antioxidants/metabolism; Fruit/enzymology; Maillard Reaction; Malus/enzymology; Catechol Oxidase/antagonists & inhibitors; Hydrogen-Ion Concentration; Temperature; Time Factors

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Malus / Fruit / Amino Acids / Antioxidants Language: En Journal: J Sci Food Agric Year: 2010 Document type: Article Affiliation country: Turkey Country of publication: United kingdom

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Malus / Fruit / Amino Acids / Antioxidants Language: En Journal: J Sci Food Agric Year: 2010 Document type: Article Affiliation country: Turkey Country of publication: United kingdom