Construct · 1 fields · 1 citations

enzymatic browning: a standalone construct

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enzymaticbrowning1 CONSTRUCTEnzymatic browningMARTINEZ · FOOD CHEMISTRY

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Food chemistry

discoloration of cut or damaged plant tissue when polyphenol oxidases oxidize phenolic substrates to quinones that polymerize into brown pigments.

In food chemistry, enzymatic browning refers to discoloration of cut or damaged plant tissue when polyphenol oxidases oxidize phenolic substrates to quinones that polymerize into brown pigments. This meaning comes from Martinez (1995) in Trends in Food Science & Technology.[1]

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Nearby constructs

phenolic1 fields · 1 citationsanchor · a standalone constructplant1 fields · 1 citationsanchor · a standalone construct

References

  1. Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Trends in Food Science & Technology, 6(6), 195-200. https://doi.org/10.1016/s0924-2244(00)89054-8

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