Enzymic browning of sulphocatechol

2007 ◽  
Vol 22 (6) ◽  
pp. 653-657 ◽  
Author(s):  
B. L. WEDZICHA ◽  
S. GODDARD ◽  
D. N. GARNER
Keyword(s):  
Enzymic Browning

Chlorogenic Acid and the Enzymic Browning of Apples and Pears

Nature ◽  
1953 ◽  
Vol 172 (4380) ◽  
pp. 678-678 ◽  
Author(s):  
C. WEURMAN ◽  
T. SWAIN
Keyword(s):  
Chlorogenic Acid ◽  
Enzymic Browning

HYPOCHLORITE INHIBITION OF ENZYMIC BROWNING OF CUT VEGETABLES AND FRUIT

1993 ◽  
pp. 341-344 ◽  
Author(s):  
J.K. Brecht ◽  
A.U.O. Sabaa-Srur ◽  
S.A. Sargent ◽  
R.J. Bender
Keyword(s):  
Enzymic Browning

Enzymic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.)

1991 ◽  
Vol 39 (1) ◽  
pp. 92-95 ◽  
Author(s):  
Pascale Goupy ◽  
Annie Fleuriet ◽  
Marie Josephe Amiot ◽  
Jean Jacques Macheix
Keyword(s):  
Oxidase Activity ◽  
Olea Europaea ◽  
Olea Europaea L ◽  
Olive Cultivars ◽  
Enzymic Browning ◽  
Olea Europaéa

Chemistry of Non-Enzymic Browning. VIII. The Hydrolytic reactions of Aldose Bisulphite addition compounds

1959 ◽  
Vol 12 (2) ◽  
pp. 288
Author(s):  
DL Ingles
Keyword(s):  
Acetic Acid ◽  
Sodium Hydroxide ◽  
Hydroxyl Group ◽  
Amine Group ◽  
Enzymic Browning

A study has been made of the hydrolytic reactions of aldose bisulphite addition compounds (Ingles 1959a, 19596). Addition compounds which had a hydroxyl group at C1 were stable in 10 per cent, acetic acid but decomposed in water and sodium hydroxide forming the a-form of the parent D-aldose. Compounds in which the hydroxyl at C1 was replaced by an amine group were unstable in water, 10 per cent. acetic acid, and sodium hydroxide. In the last solvent breakdown to the α-form of the D-glycosylamine was observed. Decomposition in sodium hydroxide appears to occur with inversion of configuration at C1. The configurations at C1 of the bisulphite addition compounds have been listed.

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