Food browning as a polyphenol reaction.

Mathew, A. G. and Parpia, H. A. B. (1971) Food browning as a polyphenol reaction. Advances in Food Research, 19. pp. 75-145.

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Abstract

The subject is reviewed under the headings: Polyphenols involved in browning reactions - catechin, leucoanthocyanidins, anthocyanins, flavonols, cinnamic acid derivatives, simple phenols; Enzymic browning reactions in food - polyphenoloxidase enzyme, general considerations regarding isolation and assay of polyphenoloxidases, cresolase activity, catecholase activity, role of copper, substrate specificity of polyphenoloxidases, secondary reactions of o-quinones, inactivation of polyphenoloxidase, activation of polyphenoloxidase, polyphenols and enzymic browning of individual food materials; Nonenzymic discoloration involving polyphenols - food browning caused by metal-polyphenol complexing, involvement of leucoanthocyanins in discoloration, turbidity in beer; Additional research needs.

Item Type:	Article
Uncontrolled Keywords:	REVIEWS-; Review. Polyphenols in browning; POLYPHENOLS-; BROWNING-; CATECHOL-; Review. /Catechin/ in browning; ANTHOCYANINS-; Review. /Anthocyanins/ in browning; FLAVONOIDS-; Review. /Flavonols/ in browning; PHENOLS-; Review. /Phenols/ in browning; PHENOLASES-; Review. /Polyphenoloxidase/ in browning; COPPER-; Review. /Cu/ in browning; METALS-; Review. /Metals/ in browning; LEUCOANTHOCYANINS-; Review. /Leucoanthocyanins/ in browning; TURBIDITY-; Review. Turbidity in beer; BEER-; DISCOLORATION-; Review. Nonenzymic discoloration
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Sep 2014 06:12
Last Modified:	04 Sep 2014 06:12
URI:	http://ir.cftri.res.in/id/eprint/7262

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