Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with...

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Detalles Bibliográficos
Autores principales: Dias, Cindy, Fonseca, Alexandre M. A., Amaro, Ana L., Vilas-Boas, Ana A., Oliveira, Ana, Santos, Sonia A. O., Silvestre, Armando J. D., Rocha, Sílvia M., Isidoro, Nélson, Pintado, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463621/
https://www.ncbi.nlm.nih.gov/pubmed/32784698
http://dx.doi.org/10.3390/antiox9080715

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463621/
https://www.ncbi.nlm.nih.gov/pubmed/32784698
http://dx.doi.org/10.3390/antiox9080715

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