Inhibition of enzymatic browning in apple products by 4-hexylresorcinol
- Author
- MONSALVE-GONZALEZ, A1 ; BARBOSA-CANOVAS, V1 ; MCEVILY, A. J; IYENGAR, R; GIESE, J (Editor)
[1] Washington state univ., dep. biological systems eng., Pullman WA 99164-6120, United States - Source
Food technology (Chicago). 1995, Vol 49, Num 4, pp 110-118, 7 p ; ref : 40 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Brunissement enzymatique Entreposage frigorifique Inhibition Pomme Produit à base de fruit Réducteur Résorcinol dérivé Stabilité Traitement chimique Additif alimentaire
- Keyword (en)
- Enzymic browning Refrigerated storage Inhibition Apple Fruit product Reducing agent Resorcinol derivatives Stability Chemical treatment Food additive
- Keyword (es)
- Bronceado enzimático Almacenamiento frigorífico Inhibición Manzana Producto a base de fruta Reductor Resorcinol derivado Estabilidad Tratamiento químico Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3516793
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Install on your browser
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Food technology (Chicago)\";s:9:\"\u0000*\u0000stitle\";s:21:\"Food technol. (Chic.)\";s:7:\"\u0000*\u0000date\";s:4:\"1995\";s:9:\"\u0000*\u0000volume\";s:2:\"49\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"110\";s:8:\"\u0000*\u0000epage\";s:3:\"118\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0015-6639\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:17:\"MONSALVE-GONZALEZ\";s:10:\"\u0000*\u0000aufirst\";s:1:\"A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:18:\"BARBOSA-CANOVAS, V\";i:1;s:13:\"MCEVILY, A. J\";i:2;s:10:\"IYENGAR, R\";i:3;s:8:\"GIESE, J\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"FOTEAO\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Food technology (Chicago)\";s:9:\"\u0000*\u0000stitle\";s:21:\"Food technol. (Chic.)\";s:7:\"\u0000*\u0000date\";s:4:\"1995\";s:9:\"\u0000*\u0000volume\";s:2:\"49\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"110\";s:8:\"\u0000*\u0000epage\";s:3:\"118\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0015-6639\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:17:\"MONSALVE-GONZALEZ\";s:10:\"\u0000*\u0000aufirst\";s:1:\"A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:18:\"BARBOSA-CANOVAS, V\";i:1;s:13:\"MCEVILY, A. J\";i:2;s:10:\"IYENGAR, R\";i:3;s:8:\"GIESE, J\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"FOTEAO\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Food technology (Chicago)\";s:9:\"\u0000*\u0000stitle\";s:21:\"Food technol. (Chic.)\";s:7:\"\u0000*\u0000date\";s:4:\"1995\";s:9:\"\u0000*\u0000volume\";s:2:\"49\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"110\";s:8:\"\u0000*\u0000epage\";s:3:\"118\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0015-6639\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:17:\"MONSALVE-GONZALEZ\";s:10:\"\u0000*\u0000aufirst\";s:1:\"A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:18:\"BARBOSA-CANOVAS, V\";i:1;s:13:\"MCEVILY, A. J\";i:2;s:10:\"IYENGAR, R\";i:3;s:8:\"GIESE, J\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"FOTEAO\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Food technology (Chicago)\";s:9:\"\u0000*\u0000stitle\";s:21:\"Food technol. (Chic.)\";s:7:\"\u0000*\u0000date\";s:4:\"1995\";s:9:\"\u0000*\u0000volume\";s:2:\"49\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"110\";s:8:\"\u0000*\u0000epage\";s:3:\"118\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0015-6639\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:17:\"MONSALVE-GONZALEZ\";s:10:\"\u0000*\u0000aufirst\";s:1:\"A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:18:\"BARBOSA-CANOVAS, V\";i:1;s:13:\"MCEVILY, A. J\";i:2;s:10:\"IYENGAR, R\";i:3;s:8:\"GIESE, J\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"FOTEAO\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Food technology (Chicago)\";s:9:\"\u0000*\u0000stitle\";s:21:\"Food technol. (Chic.)\";s:7:\"\u0000*\u0000date\";s:4:\"1995\";s:9:\"\u0000*\u0000volume\";s:2:\"49\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"110\";s:8:\"\u0000*\u0000epage\";s:3:\"118\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0015-6639\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:17:\"MONSALVE-GONZALEZ\";s:10:\"\u0000*\u0000aufirst\";s:1:\"A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:18:\"BARBOSA-CANOVAS, V\";i:1;s:13:\"MCEVILY, A. J\";i:2;s:10:\"IYENGAR, R\";i:3;s:8:\"GIESE, J\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"FOTEAO\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:71:\"Inhibition of enzymatic browning in apple products by 4-hexylresorcinol\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
