Summary and Info
Content: Recent advances in chemistry of enzymatic browning : an overview / John R. Whitaker and Chang Y. Lee -- Enzymatic browning in fruits : its biochemistry and control / John R.L. Walker -- Phenolic browning : a perspective from grape and wine research / Vernon L. Singleton and Johannes J.L. Cilliers -- Prevention of enzymatic browning in fruits and vegetables : a review of principles and practice / Lilly Vámos-Vigyázó -- Tyrosinase : molecular and active-site structure / Konrad Lerch -- Differentiation of fungal tyrosinases and laccases using selective inhibitors and substrates / William H. Flurkey, Betty Ratcliff, Luis Lopez, Jill Kuglin, and Ruthellen M. Dawley -- Fruit polyphenol oxidases : new data on an old problem / L. Marquès, A. Fleuriet, and J.J. Macheix -- Implications of the phylogenetic distribution of polyphenol oxidase in plants / Timothy D. Sherman, Theaux Le Gardeur, and Alan R. Lax -- Biology and molecular biology of polyphenol oxidase / Alan R. Lax and Jeffrey W. Cary -- Reactions of enzymically generated quinones in relation to browning in grape musts and wines / Véronique Cheynier, Hélène Fulcrand, Sylvain Guyot, Jan Oszmianski, and Michel Moutounet -- Evolution of chlorogenic acid o-quinones in model solutions / Florence Richard-Forget, Marie Josèphe Amiot, Pascale Goupy, and Jacques Nicolas -- Exploiting tyrosinase activity in aqueous and nonaqueous media / Donald A. Robb -- Enzymatic browning of muscadine grape products / Olusola Lamikanra -- Browning mechanism of water convolvulus (Ipomoea aquativa Forsk.) Stored at low temperature / Kimiko Ose, Kazuo Chachin, and Yoshihiro Imahori -- Difference spectra spectrophotometry for polyphenol oxidase assay / Tetsuzo Tono and Shuji Fujita -- Antioxidant characteristics of melanin-related products from enzymatic browning reaction of catechin in a model system / Hong-Sik Cheigh, Soo-Hyoun Um, and Chang Y. Lee -- Mechanisms of some reducing compounds that inactivate polyphenol oxidases / David T. Osuga and John R. Whitaker -- Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms / Gerald M. Sapers, Robert L. Miller, and Sang-Won Choi -- Inhibition of apple-slice browning by 4-hexylresorcinol / Yaguang Luo and Gustavo V. Barbosa-Cánovas -- Polyphenol oxidase activity in Japanese apples : differences among cultivars and prevention by heat, ascorbic acid, and reduced oxygen / T. Wakayama -- Extraction, partial characterization, and inhibition patterns of polyphenol oxidase from burdock (Arctium lappa) / Mie S. Lee-Kim, Eun S. Hwang, and Kyung H. Kim -- Multiple effects of maltol and kojic acid on enzymatic browning / Varda Kahn -- Effect of cyclodextrins on polyphenol oxidation catalyzed by apple polyphenol oxidase / C. Billaud, E. Regaudie, N. Fayad, Florence Richard-Forget, and Jacques Nicolas -- Sulfite substitutes for the prevention of enzymatic browning in foods / H.S. Lambrecht.
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