Enzymatic Browning and Its Prevention

Recent Advances in Chemistry of Enzymatic Browning: An Overview ; Enzymatic Browning in Fruits: Its Biochemistry and Control ; Phenolic Browning: A Perspective from Grape and Wine Research ; Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice ; Tyrosinase: Molecular and Active-Site Structure ; Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates ; Fruit Polyphenol Oxidases: New Data on an Old Problem ; Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants ; Biology and Molecular Biology of Polyphenol Oxidase ; Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines ; Evolution of Chlorogenic Acid o-Quinones in Model Solutions ; Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media ; Enzymatic Browning of Muscadine Grape Products ; Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature ; Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay ; Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System ; Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases ; Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms ; Inhibition of Apple-Slice Browning by 4-Hexylresorcinol ; Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen ; Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa) ; Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning ; Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase ; Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods