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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.33 no.6, 2004년, pp.1013 - 1016
이민영 (동아대학교 식품과학부) , 이민경 (동아대학교 식품과학) , 김춘영 (동아대학교 식품과학) , 박인식 (동아대학교 식품과학부)
The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9
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Perez-Gilabert, M., Garcia Carmona, F.. Characterization of Catecholase and Cresolase Activities of Eggplant Polyphenol Oxidase. Journal of agricultural and food chemistry, vol.48, no.3, 695-700.
Manzocco, Lara, Calligaris, Sonia, Mastrocola, Dino, Nicoli, Maria Cristina, Lerici, Carlo Raffaele. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in food science & technology, vol.11, no.9, 340-346.
Vámos‐Vigyázó, Lilly, Haard, Norman F.. Polyphenol oxidases and peroxidases in fruits and vegetables. Critical reviews in food science and nutrition, vol.15, no.1, 49-127.
de Jesus Rivas, Nilo, Whitaker, John R.. Purification and Some Properties of Two Polyphenol Oxidases from Bartlett Pears. Plant physiology, vol.52, no.5, 501-507.
Bush, R.K., Taylor, S.L., Holden, K., Nordlee, J.A., Busse, W.W.. Prevalence of sensitivity to sulfiting agents in asthmatic patients. The American journal of medicine, vol.81, no.5, 816-820.
Oszmianski, Jan, Lee, Chang Y.. Inhibition of polyphenol oxidase activity and browning by honey. Journal of agricultural and food chemistry, vol.38, no.10, 1892-1895.
Valero, Edelmira, Varon, Ramon, Garcia-Carmona, Francisco. Inhibition of grape polyphenol oxidase by several natural aliphatic alcohols. Journal of agricultural and food chemistry, vol.38, no.4, 1097-1100.
KAHN, VARDA. Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana. Journal of food science : an official publication of the Institute of Food Technologists, vol.50, no.1, 111-115.
Tan, B.K., Harris, N.D.. Maillard reaction products inhibit apple polyphenoloxidase. Food chemistry, vol.53, no.3, 267-273.
Zauberman, G., Ronen, R., Akerman, M., Weksler, A., Rot, I., Fuchs, Y.. Post-harvest retention of the red colour of litchi fruit pericarp. Scientia horticulturae, vol.47, no.1, 89-97.
Billaud, Catherine, Brun-Mérimée, Sophie, Louarme, Loı̈c, Nicolas, Jacques. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition. Food chemistry, vol.84, no.2, 223-233.
Morales, Francisco J, Jiménez-Pérez, Salvio. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food chemistry, vol.72, no.1, 119-125.
Duangmal, Kiattisak, Owusu Apenten, Richard K.. A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food chemistry, vol.64, no.3, 351-359.
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