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