Recherche sur l’inhibition du brunissement enzymatique: utilisation de préparations enzymatiques substitut aux sulfites. , Université d’Aix Marseille 3. Comment prévenir le brunissement enzymatique d’une salade de fruits? II- L’ oxygène. I- Introduction IV- Abaissement du PH Sommaire. [Thèse, mémoire] CONTRIBUTION A L’ETUDE DE LA POLYPHENOLOXYDASE ET DU BRUNISSEMENT ENZYMATIQUE DE LA POMME (PYRUS MALUS L.).

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Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. EP Kind code of ref document: A great deal of attention has been given to controlling enzymatic browning in cut fruits and vegetables. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: Method of inhibition of enzymatic browning in food using a sulfinic acid compound.

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Inhibition of apple polyphenoloxidase PPO by ascorbic acid, citric acid and sodium chloride. Method of inhibition of enzymatic browning in food using a sulfinic acid compound. Method of inhibition of enzymatic browning in food using enzymatqiue and equivalents. US USA1 en Inhibition of apple polyphenoloxidase Enzymatiqye by ascorbic acid, citric acid and sodium chloride.

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Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce L. Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes.

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