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Original Articles

Prevention of Browning in Potato with a Heat-treated Onion Extract

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Pages 856-858 | Received 16 Jul 2001, Accepted 01 Nov 2001, Published online: 22 May 2014

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Read on this site (3)

Gloria Bobo-García, Cristina Arroqui, Gorka Merino & Paloma Vírseda. (2020) Antibrowning Compounds for Minimally Processed Potatoes: A Review. Food Reviews International 36:5, pages 529-546.
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Cheng Wang, Jing-fang Zhang, Yan Zhang & Bing Cheng. (2013) Characterization and Inhibitors of Polyphenol Oxidase from Chinese Toon. Food Biotechnology 27:3, pages 261-278.
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Kunwadee Kaewka, Kamoltip Portongkum & Chockchai Theerakulkait. (2009) Preparation of Ultrafiltered Rice Bran Extract and Some Factors Affecting its Browning Inhibition in Potato Puree. Preparative Biochemistry & Biotechnology 39:4, pages 360-371.
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Articles from other publishers (22)

Lavinia Stan (Boldea), Iuliana Aprodu, Elena Enachi, Loredana Dumitrașcu, Bogdan Păcularu‐Burada, Carmen Chițescu, Gabriela Râpeanu & Nicoleta Stănciuc. (2023) Advanced interactional characterization of the inhibitory effect of anthocyanin extract from Hibiscus sabdariffa L. on apple polyphenol oxidase . Journal of Food Science.
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Naima Azzouzi, Mohammed Reda Britel & Amal Maurady. (2022) Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts. Current Research in Nutrition and Food Science Journal 10:3, pages 1205-1221.
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Min Kyeong Park, Yong Sik Cho & Hyun Wook Jang. (2022) Optimization of Hydrothermal Treatment Conditions for Pear Puree Using the Response Surface Methodology. Journal of the Korean Society of Food Science and Nutrition 51:11, pages 1205-1214.
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Gloria Bobo, Cristina Arroqui & Paloma Virseda. (2022) Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study. LWT 153, pages 112467.
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Manzoor Ahmad Shah & Shabir Ahmad Mir. 2022. Plant Extracts: Applications in the Food Industry. Plant Extracts: Applications in the Food Industry 127 141 .
Lusani Norah Vhangani & Jessy Van Wyk. (2021) Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction. Journal of Food Biochemistry 45:2.
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Kyoung Mi Moon, Eun-Bin Kwon, Bonggi Lee & Choon Young Kim. (2020) Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules 25:12, pages 2754.
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Mehmet Emin DİKEN. (2020) Inhibitiory effect of garlic extracts on polyphenoloxidaseSarımsak ekstraktlarının polifenol oksidaz üzerine inhibitör etkisi. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22:1, pages 240-247.
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Win Yee Lim, Cing Fang Cheun & Chen Wai Wong. (2019) Inhibition of enzymatic browning in sweet potato ( Ipomoea batatas (L.)) with chemical and natural anti‐browning agents . Journal of Food Processing and Preservation 43:11.
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Anuthida Phaiphan, Panida Panichakool, Sopida Jinawan & Patpen Penjumras. (2019) Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice. Journal of Food Science and Technology 56:9, pages 4121-4128.
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Win Yee Lim & Chen Wai Wong. (2018) Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe). Journal of Food Science and Technology 55:8, pages 3001-3007.
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Bonggi Lee, Jeong Dae Seo, Jin-Kyu Rhee & Choon Young Kim. (2016) Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index. Food Chemistry 201, pages 315-319.
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Diego Redondo, María E. Venturini, Rosa Oria & Esther Arias. (2016) Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity. Food Chemistry 197, pages 603-610.
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Supatcha Kubglomsong & Chockchai Theerakulkait. (2014) Effect of rice bran protein extract on enzymatic browning inhibition in potato puree. International Journal of Food Science & Technology 49:2, pages 551-557.
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Ji-Hae Kim, Hyeon-Seung Song & Inshik Park. (2012) Inhibition of Enzymatic Browning of Crown Daisy by Maillard Reaction Products. Journal of Life Science 22:11, pages 1451-1455.
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Yunpo Zhao, Hao Zhang, Zhiqian Li, Jianli Duan, Jianhao Jiang, Yubing Wang, Shuai Zhan, Rotimi O. Akinkurolere, Anying Xu, Heying Qian, Xuexia Miao, Anjiang Tan & Yongping Huang. (2012) A major facilitator superfamily protein participates in the reddish brown pigmentation in Bombyx mori. Journal of Insect Physiology 58:11, pages 1397-1405.
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Min-Sun Chang, Se-Jin An, Moon-Cheol Jeong, Dong-Man Kim & Gun-Hee Kim. (2011) Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents. The Korean Journal of Food And Nutrition 24:3, pages 406-413.
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Federico Zocca, Giovanna Lomolino & Anna Lante. (2011) Dog rose and pomegranate extracts as agents to control enzymatic browning. Food Research International 44:4, pages 957-963.
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Anna Lante & Federico Zocca. (2010) Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes. LWT - Food Science and Technology 43:3, pages 409-414.
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Eduvigis Roldán, Concepción Sánchez-Moreno, Begoña de Ancos & M. Pilar Cano. (2008) Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry 108:3, pages 907-916.
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. (2006) Inhibitory Effect of Pine Needle(Pinus densiflora S.) Extract on Potato Polyphenol Oxidase. Journal of Life Science 16:5, pages 866-869.
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Mi-Jeong Kim, Choon Young Kim & Inshik Park. (2005) Prevention of enzymatic browning of pear by onion extract. Food Chemistry 89:2, pages 181-184.
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