Biosci Biotechnol Biochem. 2002 Apr;66(4):856-8.

Prevention of browning in potato with a heat-treated onion extract.

Lee MK, Kim YM, Kim NY, Kim GN, Kim SH, Bang KS, Park I.

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Faculty of Food Science, Dong-A University, Pusan, Korea.

Abstract

The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature. The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase.

PMID:: 12036061; [PubMed - indexed for MEDLINE]

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Prevention of browning in potato with a heat-treated onion extract.
Prevention of browning in potato with a heat-treated onion extract.
Biosci Biotechnol Biochem. 2002 Apr ;66(4):856-8.

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