References
- 황혜정, 김성수, 윤광호. 사과주스의 제조과정 중 페놀계물질 의 변화, PA077, 식품과학회 논문초록집, 1997
- Ahn, S.C. and Lee, G.C. 2005. Effects of antibrowning agents on browning of apple slices during cold storage. Korean J. Food Cookery Sci., 21(1):24-32
- Amiot, M.J., Tacchini, M., Auburt, S., and Nicolas, J. 1992. Phenolic composition and browning susceptibility of various apple cultivars at maturity. J. Food Sci., 57(4):958-962 https://doi.org/10.1111/j.1365-2621.1992.tb14333.x
- Amiot, M.J., Tacchini, M., Aubert, S.Y. and Oleszek, W. 1995. Influence of cultivar,maturity stage and storage conditions on phenolic composition and enzymatic browning of pear fruits, J. Agric. Food Chem., 43:1132-1137 https://doi.org/10.1021/jf00053a004
- Burda, S. Oleszek, W. and Lee, C.Y. 1990. Phenolic compounds and their changes in apple during maturation and cold storage. J. Agric. Food Chem., 38(4):945-948 https://doi.org/10.1021/jf00094a006
- Cheynier, V.F., Osse, C., and Rigaud, J. 1989. Oxidation of grape juice phenolic compounds in model solution, J. Food Sci, 53:1729-1734 https://doi.org/10.1111/j.1365-2621.1988.tb07828.x
- Cheynier, V., Basson, N., and Rigaud, J. 1988. Mechanism of transcaffeoyl- tartaric acid and catechic oxidation in model solutions containg grape polyphenol oxidase, J. Agric. Food. Chem, 37:1069-1971 https://doi.org/10.1021/jf00088a055
- Coseteng, M.Y. and Lee, C.Y. 1987. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning, J. Food Science, 52(4):985-989 https://doi.org/10.1111/j.1365-2621.1987.tb14257.x
- Dao, L. and Friedman, M. 1992. Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry, J. Agric. Food Chem., 40:2152-2156 https://doi.org/10.1021/jf00023a022
- Dijkstra, L. and Walker, J.R.L. 1992. Enzymatic browning in Apricots, J. Sci. Food Agric., 58:41-48 https://doi.org/10.1002/jsfa.2740580108
- Goupy, P., Amiot. M.L., Richard-forget, F., Duprat, F., Aubert, S. and Nicolas, J. 1995. Enzymatic Browning of model solutions and apple phenolic extracts by apple polyphenoloxidase. J. Food Science, 60(3):497-501 https://doi.org/10.1111/j.1365-2621.1995.tb09811.x
- Harel, E., Mayer, A.M. and Sham, Y. 1966. Catechol oxidases endogeneous substrates and browning in developing apples, J. Sci. Food Agric. 17(9):389-391 https://doi.org/10.1002/jsfa.2740170901
- Janovitz-Klapp, A.H., Richard, F.C, Goupy, P.M., and Nicolas, J.J. 1990a. Inhibition studies on apple polyphenol oxidase. J. Agric. Food Chem., 38:926-931 https://doi.org/10.1021/jf00094a002
- Janovitz-klapp, A.H., Richard, F.C., Goupy, P.M. and Nicolas, J.J. 1990b. Kinetics studies on apple polyphenoloxidase, J. Agric., Food Chem, 38(7):1427-1441 https://doi.org/10.1021/jf00096a028
- Kim, D.M., Smith, N.L. and Lee, C.Y. 1993. Apple cultivar variation in response to heat treatment and minimal processing, J. Food Sci, 58(5):1111-1124 https://doi.org/10.1111/j.1365-2621.1993.tb06126.x
- Lee, C.Y., Kaghn, V., Jaworski, A.W. and Brown, S.K. 1990. Enzymatic browning in relation to phenolic compounds and polyphenol oxidase activity among various peach cultivars, J. Agric. Food Chem., 38:99-101 https://doi.org/10.1021/jf00091a019
- Mondy, N.Y., Geddle-Dahl, S.B. and Mobley, E.O. 1966 Relationship of specific gravity to the enzyme activity and phenolase content of potatoes, J. Food Sci., 31:157-160 https://doi.org/10.1111/j.1365-2621.1966.tb00471.x
- Mosel, H.O. and Herman, K. 1974. Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears, J. Sci. Food Agric, 25:251-256 https://doi.org/10.1002/jsfa.2740250304
- Murata, M., Tsurutani, M., Tomita, M., Homma, S. and Kaneko, K. 1995 Relationship between apple ripening and browning: Changes in polyphenol content and polyphenol oxidase, J. Agric. Food Chem., 43(5):1115-1121 https://doi.org/10.1021/jf00053a001
- Oszmianski, J. and Lee, C.Y. 1990. Inhibition of polyphenol oxidase activity and browning by honey. J. Agric. Food Chem., 38:1892-1895 https://doi.org/10.1021/jf00100a002
- Peleg, H., Naim, M., Rouself, R.L. and Zehavi, U. 1991. Distribution of bound and free phenolic acids in oranges (citrus sinesis) and grapefruits (citrus paradisi), J. Sci. Food. Agric., 57:417-426 https://doi.org/10.1002/jsfa.2740570312
- Pilarcano, M., Becgono de Ancos, and Lobo, G. 1995. Peroxidase and polyphenoloxidase activities in Papaya during postharvest ripening and after freezing/thawing, J. Food Sci., 60(4):815-820 https://doi.org/10.1111/j.1365-2621.1995.tb06236.x
- Porter, O.C. Pharr, D.H., kushman, L.J., Pop, D.T. 1976. Discoloration of chilled sweet potato (Ipomoea hatatas(L.) Lac.) roots: Reaction related to cultivar differences, J. Food Sci., 91:938-941
- Sapers, G.M., El-atawy, Y.S., Hicks, K.B. and Garzarella, L. 1989. Effect of emulsifying agents on inhibition of enzymatic browning in apple juice by ascorbyl palmitate,laurate and decanoate. J. Food Sci., 54(4):1096-1097 https://doi.org/10.1111/j.1365-2621.1989.tb07958.x
- Seib, P.A., and Lino, M.L. 1987. Ascarbiate-2-polyphosbuate esters and method of making same., U.S. Patent., 4:647, 672
- Spanos, G.A., Wrolstad, R.E. and Hentherbell, D.A. 1990. Influence of processing and storage on the phenolic composition of apple juice. J. Agric. Food Chem., 38:1572-1579 https://doi.org/10.1021/jf00097a031
- Walker, J.R.L. 1969. Inhibition of the apple phenolase system through intection by penicillium expansion, phytochem., 8:561-566 https://doi.org/10.1016/S0031-9422(00)85400-X
- Walker, J.R.L., Wilson, E.L. 1975. Studies on the enzymatic browning of apples, Inhibition of apple o-dephenoloxidase by phenolic acids, J. Sci. Food Agric. 26:1825-1831 https://doi.org/10.1002/jsfa.2740261204
- Weaver, C. and Charley, H. 1974. Enzymatic browning of ripening bannas. J. Food Sci., 39:1200-1202 https://doi.org/10.1111/j.1365-2621.1974.tb07353.x
- Weller, A., Sims, C.A., Matthews, R.F., Bates, R.P. and Brecht, J.K. 1997. Browning susceptibility and changes in composition during storage of carambola slices. J. Food Sci., 62(2):256-260 https://doi.org/10.1111/j.1365-2621.1997.tb03980.x