AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS

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MOHAMMADI M.R.; JAHADI M.; KHOSRAVI DARANI K.

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Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:7 | Issue:SUPPLEMENT 4 (27) Page(s): 63-71

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Title

AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS

Author(s)

MOHAMMADI M.R. | JAHADI M. | KHOSRAVI DARANI K. | Issue Writer Certificate

Keywords

AGARICUS BISPORUSQ3

ENZYMATIC BROWNINGQ3

POLYPHENOL OXIDASEQ3

MICROWAVEQ3

INHIBITORSQ3

Abstract

Browning button mushroom of AGARICUS BISPORUS is a common phenomenon which enzymaticaly convert melonogenic phenols to quinones and eventually produce melanin pigments. Browning button mushroom is detrimental to business of agriculture and food business. This review article surveys methods of inhibiting the ENZYMATIC BROWNING AGARICUS BISPORUS include: thermal inactivation, high isostatic pressure, gamma irradiation, thiol componds, calcium chloride added to the irrigation water, inactivators and INHIBITORS and its effects on ENZYMATIC BROWNING of AGARICUS BISPORUS.

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APA: Copy

MOHAMMADI, M.R., JAHADI, M., & KHOSRAVI DARANI, K.. (2013). AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(SUPPLEMENT 4 (27)), 63-71. SID. https://sid.ir/paper/121576/en

Vancouver: Copy

MOHAMMADI M.R., JAHADI M., KHOSRAVI DARANI K.. AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;7(SUPPLEMENT 4 (27)):63-71. Available from: https://sid.ir/paper/121576/en

IEEE: Copy

M.R. MOHAMMADI, M. JAHADI, and K. KHOSRAVI DARANI, “AGARICUS BISPORUS: ENZYMATIC BROWNING AND ITS INHIBITION METHODS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. SUPPLEMENT 4 (27), pp. 63–71, 2013, [Online]. Available: https://sid.ir/paper/121576/en

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