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Titolo:
Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates
Autore:
Chen, L; Mehta, A; Berenbaum, M; Zangerl, AR; Engeseth, NJ;
Indirizzi:
Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA Univ Illinois Urbana IL USA 61801 Sci & Human Nutr, Urbana, IL 61801 USA Univ Illinois, Dept Entomol, Urbana, IL 61801 USA Univ Illinois Urbana ILUSA 61801 ois, Dept Entomol, Urbana, IL 61801 USA Rush Presbyterian St Lukes Med Ctr, Chicago, IL 60612 USA Rush Presbyterian St Lukes Med Ctr Chicago IL USA 60612 ago, IL 60612 USA
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 10, volume: 48, anno: 2000,
pagine: 4997 - 5000
SICI:
0021-8561(200010)48:10<4997:HFDFSA>2.0.ZU;2-C
Fonte:
ISI
Lingua:
ENG
Soggetto:
POLYPHENOL OXIDASE; APPLE JUICE;
Keywords:
honey; enzymatic browning; polyphenol oxidase; fruits and vegetables;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Engeseth, NJ 259 ERML,1201 W Gregory Dr, Urbana, IL 61801 USA 259 ERML,1201 W Gregory Dr Urbana IL USA 61801 IL 61801 USA
Citazione:
L. Chen et al., "Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates", J AGR FOOD, 48(10), 2000, pp. 4997-5000

Abstract

Honeys from different floral sources were evaluated for their antioxidant content and for their ability to inhibit enzymatic browning in fruits and vegetables. Antioxidant contents of honeys vary widely from different floralsources, as do their abilities to protect against enzymatic browning. Polyphenol oxidase (PPO) activity was reduced over a range of similar to2-45% in fruit and vegetable homogenates, corresponding to a reduction in browningindex by 2.5-12 units. Soy honey was particularly effective when compared to clover honey, which had a similar antioxidant content. When compared to commercial inhibitors of browning, honeys were less effective; however, in combination they added to the effectiveness of metabisulfite and ascorbic acid. Honey has great potential to be used as a natural source of antioxidants to reduce the negative effects of PPO browning in fruit and vegetable processing.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 07:07:24