Food chemistry and biochemistry of enzymatic browning

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 28; no. 1; pp. 1 - 12
• Main Author: Murata, Masatsune
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2022; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Ammonia; Beansprouts; Biochemistry; Cinnamaldehyde; enzymatic browning; Enzymes; Enzymic browning; Heat shock; mild heat shock; PAL; Phenolic compounds; Phenols; Phenylalanine; Phenylalanine ammonia-lyase; Plastids; Polyphenol oxidase; Polyphenols; Substrates; Vacuoles; Wounding

Food chemistry and biochemistry of enzymatic browning are reviewed with a focus on the author's research and recent information. Enzymatic browning is categorized into two types, immediate and delayed, according to the time required for browning. Apple browning has been extensively examined as...