The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.
Inhibition of enzymatic browning in foods and beverages
Abstract
Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.
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Cites
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Polyphenol oxidases and peroxidases in fruits and vegetables
Vámos‐Vigyázó, L., & Haard, N. F. (1981) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398109527312 · Cited by 1,005
Polyphenol oxidases in plants-recent progress
Mayer, A. M. (1986) · Phytochemistry · doi:10.1016/s0031-9422(00)81472-7 · Cited by 741
Taylor, S. L., Higley, N. A., & Bush, R. K. (1986) · Advances in Food Research · doi:10.1016/s0065-2628(08)60347-x · Cited by 430
Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine
Singleton, V. L., Salgues, M., Zaya, J., & Trousdale, E. (1985) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1985.36.1.50 · Cited by 280
Food Browning as a Polyphenol Reaction
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Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines
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The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced
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Cited by
Barley for food: Characteristics, improvement, and renewed interest
Baik, B.-K., & Ullrich, S. E. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2008.02.002 · Cited by 785
PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW
YORUK, R., & MARSHALL, M. R. (2003) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2003.tb00289.x · Cited by 594
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.05.002 · Cited by 494
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
Loizzo, M. R., Tundis, R., & Menichini, F. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2012.00191.x · Cited by 317
Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A. (2002) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(01)00139-9 · Cited by 305
Metadata
- Authors
- McEvily, A. J., Iyengar, R., & Otwell, W. S.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1992-01
- Volume
- 32
- Issue
- 3
- Pages
- 253-273
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2177500045
- Cited by
- 522
- References
- 27
- FWCI
- 3.40
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Inhibition of enzymatic browning in foods and beverages. https://app.cochat.ai/papers/10.1080/10408399209527599
- The paper
- McEvily, A. J., Iyengar, R., & Otwell, W. S. (1992). Inhibition of enzymatic browning in foods and beverages. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399209527599
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
