ENZYMATIC BROWNING OF FOODS. QUANTITATIVE RELATIONSHIPS BETWEEN BROWNING AND FOOD CONSTITUENTS = LE BRUNISSEMENT ENZYMATIQUE DES PRODUITS ALIMENTAIRES. RELATION QUANTITATIVE ENTRE LE BRUNISSEMENT ET LES CONSTITUANTS ALIMENTAIRESMATHEIS G.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 176; NO 6; PP. 454-462; ABS. GER; BIBL. 218 REF.; 2 TABL.Article

THE BROWNING CAPACITY OF GRAPES. 1. CHANGES IN POLYPHENOL OXIDASE ACTIVITIES DURING DEVELOPMENT AND MATURATION OF THE FRUIT. = APTITUDE DU RAISIN AU BRUNISSEMENT. 1. MODIFICATIONS DES ACTIVITES POLYPHENOLOXYDASIQUES AU COURS DU DEVELOPPEMENT ET DE LA MATURATION DU FRUITSAPIS JC; MACHEIX JJ; CORDONNIER RE et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 342-345; BIBL. 20 REF.; 5 FIG.Article

UNTERSUCHUNGEN ZUR ENZYMATISCHEN BRAEUNUNG BEI KARTOFFELN (SOLANUM TUBEROSUM). II. QUANTITATIVE BEZIEHUNG ZWISCHEN BRAEUNUNG UND INHALTSSTOFFEN. = ETUDES DU BRUNISSEMENT ENZYMATIQUE DES POMMES DE TERRE (S.T.). II. RELATIONS QUANTITATIVES ENTRE BRUNISSEMENT ET CONSTITUANTSMATHEIS G; BELITZ HD.1977; Z. LEBENSMITTEL- UNTERS. U.-FORSCH.; DTSCH.; DA. 1977; VOL. 163; NO 3; PP. 186-190; ABS. ANGL.; BIBL. 34 REF.Article

STUDIES ON ENZYMIC BROWNING OF POTATOES (SOLANUM TUBEROSUM). III. KINETICS OF POTATO PHENOLOXIDASE (EC 1.14.18. 1. MONOPHENOL, DIHYDROXYPHENYLALANINE: OXYGEN-OXIDOREDUCTASE).MATHEIS G; BELITZ HD.1977; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1977; VOL. 163; NO 3; PP. 191-195; ABS. ALLEM.; BIBL. 17 REF.Article

THE BROWNING CAPACITY OF GRAPES. 3. CHANGES AND IMPORTANCE OF HYDROXYCINNAMIC ACID-TARTARIC ACID ESTERS DURING DEVELOPMENT AND MATURATION OF THE FRUIT = APTITUDE DU RAISIN AU BRUNISSEMENT. 3. MODIFICATIONS ET IMPORTANCE DES ESTERS DES ACIDES HYDROXYCINNAMIQUE ET TARTRIQUE AU COURS DU DEVELOPPEMENT ET DE LA MATURATION DU FRUITROMEYER FM; MACHEIX JJ; GOIFFON JP et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 346-349; BIBL. 42 REF.; 4 FIG.Article

POLYPHENOLOXIDASE FROM DECHAUNAC GRAPES = LA POLYPHENOLOXYDASE DES RAISINS DE CHAUNACLEE CY; SMITH NL; PENNESI AP et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 9; PP. 987-991; BIBL. 20 REF.; 4 FIG./2 TABL.Article

INHIBITION OF ENZYMATIC BROWNING IN CANE SUGAR PROCESSING. = INHIBITION DU BRUNISSEMENT ENZYMATIQUE AU COURS DE LA FABRICATION DU SUCRE DE CANNESMITH NH.1976; INTERNATION. SUGAR J.; G.B.; DA. 1976; VOL. 78; NO 933; PP. 259-263; BIBL. DISSEM.Article

CONTROL OF ENZYMATIC BROWNING IN PROCESSED MUSHROOMS (AGARICUS BISPORUS) = CONTROLE DU BRUNISSEMENT ENZYMATIQUE DES CHAMPIGNONS TRANSFORMES (AGARICUS BISPORUS)MCCORD JD; KILARA A.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1479-1483; BIBL. 17 REF.; 5 FIG./6 TABL.Article

CONTROL OF ENZYMATIC BROWNING IN GREEN BANANAS FOR FREEZINGSANCHEZ NIEVA F; MERCADO M.1978; J. AGRIC. UNIV. PUERTO RICO; PRI; DA. 1978; VOL. 62; NO 3; PP. 232-240; ABS. SPA; BIBL. 10 REF.Article

INVESTIGATIONS INTO THE ENZYMIC BROWNING OF APRICOT CULTIVARS.GAJZAGO I; VAMOS VIGYAZO L; NADUDVARI MARKUS V et al.1977; ACTA ALIMENT.; HONGR.; DA. 1977; VOL. 6; NO 1; PP. 95-104; BIBL. 9 REF.Article

EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE.KAHN V.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 5; PP. 1011-1012; BIBL. 14 REF.Article

ENZYMATIC BROWNING IN SOME BANANA VARIETIES AS RELATED TO POLYPHENOLOXIDASE ACTIVITY AND OTHER ENDOGENOUS FACTORS. = BRUNISSEMENT ENZYMATIQUE CHEZ QUELQUES VARIETES DE BANANE EN RELATION AVEC L'ACTIVITE DES POLYPHENOLOXYDASES ET D'AUTRES FACTEURS ENDOGENES.JAYARAMAN KS; RAMANUJA MN; DHAKNE YS et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 5; PP. 181-186; BIBL. 25 REF.; 2 FIG./3 TABL.Article

ACTION DES CHLORURES SUR LES SYSTEMES POLYPHENOLOXYDASIQUES DES FRUITS DE PYRUS MALUS L. : INHIBITION, EXTRACTION, CONSERVATIONDE POIX BOUVET ARMELLE.1982; ; FRA; DA. 1982; 154 P.; BIBL. 123 REF.; TH. 3O CYCLE : PHYSIOLOGIE VEGETALE/UNIV. PIERRE ET MARIE CURIE. PARIS 6/1982Thesis

POLYPHENOLS OF AVOCADO (PERSEA AMERICANA) AND THEIR ENDOGENOUS OXIDATIONPRABHA TN; PATWARDHAN MV.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 5; PP. 215-217; BIBL. 10 REF.Article

TRANSFORMATION ASSOCIATED WITH CATECHOLASE IN DIOSCOREA ALATA DURING STORAGEADAMSON I; ABIGOR R.1980; PHYTOCHEMISTRY; GBR; DA. 1980; VOL. 19; NO 8; PP. 1593-1595; BIBL. 15 REF.Article

EFFET DE L'ETHREL SUR L'ACTIVITE O-DIPHENOLOXYDASIQUE DES PECHES ET POMMES ET LEUR BRUNISSEMENTAKHUNDOV RM; KULIEV AA; SAL'KOVA EG et al.1980; PRIKL. BIOKHIM. MIKROBIOL.; SUN; DA. 1980; VOL. 16; NO 3; PP. 472-476; BIBL. 11 REF.Article

LATENCY PROPERTIES OF POLYPHENOL OXIDASE IN TWO AVOCADO CULTIVARS DIFFERING IN THEIR RATE OF BROWNING.KAHN V.1977; J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 3; PP. 233-239; BIBL. 17 REF.Article

ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITYPAULSON AT; VANDERSTOEP J; PORRITT SW et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 341-351; (6 P.); BIBL. 33 REF.Article

A STUDY OF ENZYMIC BROWNING IN THE CULTIVATED MUSHROOM (AGARICUS BISPORUS)ALDRIDGE PD; WALKER JRL.1980; MAURI ORA; ISSN 0302-086X; NZL; DA. 1980; VOL. 8; PP. 35-43; BIBL. 2 P.Article

CANNING OF YAMS: ABSORPTION AND REMOVAL OF SULFUR DIOXIDE DURING PROCESSINGRODRIGUEZ SOSA EJ; PARSI ROS O; GONZALEZ MA et al.1980; J. AGRIC. UNIV. PUERTO RICO; PRI; DA. 1980; VOL. 64; NO 1; PP. 37-42; ABS. SPA; BIBL. 13 REF.Article

BROWNING POTENTIAL, PPO, CATALASE AND ACID PHOSPHATASE ACTIVITIES DURING RIPENING OF NON-CHILLED AND CHILLED AVOCADOSHARON O; KAHN V.1979; J. SCI. FOOD AGRIC.; GBR; DA. 1979; VOL. 30; NO 6; PP. 634-638; BIBL. 17 REF.Article

DISCOLORATION OF CHILLED SWEET POTATO (IPOMOEA BATATAS (L.) LAM.) ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES.PORTER WC; PHARR DM; KUSHMAN LJ et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 938-941; BIBL. 28 REF.Article

ENZYME CATALYSED FORMATION OF COLOUR IN CANE JUICEGOODACRE BC; HUTSON J; COOMBS J et al.1980; INTERNATION. SUGAR J.; GBR; DA. 1980; VOL. 83; NO 973; PP. 11-14; BIBL. DISSEM.Article

SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPESGEE M.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 146-147; BIBL. 11 REF.Article

EVOLUTION DE LA TENEUR EN O-DIPHENOLS ET EN ACIDE CHLOROGENIQUE DES POIRES PASSE-CRASSANE ET DE LEURS POTENTIALITES DE BRUNISSEMENT AU COURS DE LA CONSERVATIONFORDEBRAS I; MACHEIX JJ.1979; C.R. ACAD. AGRIC. FR.; FRA; DA. 1979; VOL. 65; NO 6; PP. 502-511; ABS. ENG; BIBL. 17 REF.Article