BIOQUIMICA DE LOS ALIMENTOS Miguel Calvo |
TEMA 25: PARDEAMIENTO ENZIMÁTICO
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Bibliografía
- Flurkey, W.H. e Ingebritsen, J. (1989). Polyphenol oxidase activity and enzymatic browning in mushrooms, en Quality Factors of Fruits and Vegetables: Chemistry and Technology (Jen, J.J., ed.) American Chemical Society. Washington, 44-54.
- Laurila, E., Kervinen, R. y Ahvenainen, R. (1998). The inhibition of enzymatic browning in minimally procesed vegetables and fruits. Posth. News Inf., 9, 53N-66N.
- Lee, C. y Whitaker, J.R., eds. (1995). Enzymatic Browning and its Prevention.American Chemical Society. 352 págs.
- Martinez, M.V. y Whitaker, J.R. (1995). The biochemistry and control of enzymatic browning. Trends Food Sci. Technol. 6, 195-200.
- Mayer, A. M. Y Harel, E. (1991). Phenoloxidases and their significance in fruit and vegetables, en Food Enzymology Vol. 1 (Fox, P. F., ed.) Elsevier Applied Science. Londres, 373-398.
- Nicolas, J. J., Richard-Forget, F. C., Goupy, P. M., Amiot, M. J. Y Aubert, S. Y. (1994). Enzymatic browning reactions in apple and apple product. Crit. Rev. Food Sci. Nutr. 34, 109-158.
- Sapers, G.M. y Hicks, K.B. (1989). Inhibition of enzymatic browning in fruit and vegetables, en Quality Factors of Fruits and Vegetables: Chemistry and Technology (Jen, J.J., ed.) American Chemical Society. Washington, 29-43.
- Whitaker, J.R. (1995). Polyphenol oxidase, en Food Enzymes. Structure and Mechanism (Wong, D.W.S., ed.) Chapman & Hall. Nueva York, 271-307.
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