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Enzymatic browning of foods

Quantitative relationships between browning and food constituents

Enzymatische Bräunung in Lebensmitteln

Quantitative Beziehungen zwischen Bräunung und Lebensmittelinhaltsstoffen

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Zusammenfassung

Quantitative Beziehungen zwischen enzymatischer Bräunung von Lebensmitteln und den verantwortlichen Inhaltsstoffen (z. B. Phenoloxidase, phenolische Substrate, Inhibitoren) werden diskutiert. Darüber hinaus wird über die Effekte äußerer Faktoren (z. B. Klima, Düngemittel, Phytohormone, Pesticide,γ-Bestrahlung, Lagerzeit und -temperatur) auf die Bräunung berichtet.

Summary

Quantitative relationships between enzymatic browning of foods and the responsible food constituents (e.g. phenol oxidase, phenolic substrates, inhibitors) are discussed. Attention is also given to the effects of extrinsic factors (e.g., climatic factors, fertilizers, phytohormones, pesticides,γ-irradiation, storage time and temperature) on the rates of browning.

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  1. Günter Matheis

    Present address: , Ebracher Str 2, D-8091, Springlbach, Germany

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  1. Department of Food Sciene and Technology, University of California, 95616, Davis, CA, USA

    Günter Matheis

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Matheis, G. Enzymatic browning of foods. Z Lebensm Unters Forch 176, 454–462 (1983). https://doi.org/10.1007/BF01042561

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