Art

J-GLOBAL ID：200902108111709260   Reference number：01A0199771

Comparison of Enzymatic Browning of Japanese Pear and Apple.

日本ナシとリンゴの酵素的褐変の比較

Author (3)： TSURUTANI M (Ochanomizu Univ., Tokyo, JPN) ,  MURATA M (Ochanomizu Univ., Tokyo, JPN) ,  HOMMA S (Ochanomizu Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 6  Issue： 4  Page： 344-347  Publication year： Nov. 2000 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Pyrus pyrifolia ,...
Semi thesaurus term： Japanese pear

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JST classification (1)： Fruits and processed fruit products  (FJ11030Z)

Substance index (3)： Chlorogenic Acid ,  Catechin ,  (-)-Epicatechin

Reference (17)：

• BOSS, P. K. An apple polyphenol oxidase cDNA is upregulated in wounded tissues. Plant Mol. Biol. 1995, 27, 429-433
• FUJITA, S. Purification and some properties of polyphenol oxidase in eggplant (Solanum melongena). J. Agric. Food Chem. 1988, 46, 115-123
• FUJITA, S. Antioxidative activities of young fruit extracts of Japanese pear and Satsuma mandarin. J. Jpn. Assoc. Food Preserv. Sci. 1999, 25, 99-104
• HARUTA, M. Cloning genomic DNA encoding apple polyphenol oxidase and comparison of the gene product in Escherichia coli and in apple. Biosci. Biotechnol. Biochem. 1998, 62, 358-362
• HARUTA, M. Immunological and molecular comparison of polyphenol oxidase in Rosaceae fruit trees. Phytochemistry. 1999, 50, 1021-1025

Terms in the title (4)： 日本 ,  ナシ ,  リンゴ ,  酵素的褐変