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Agaricus Bisporus: Enzymatic browning and its inhibition methods
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M Mohammadi   , M Jahadi , K Khosravi-Darani * |
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Abstract: (9259 Views) |
| 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.
Keywords: Agaricus bisporus, Enzymatic browning, Polyphenol oxidase, Microwave, Inhibitors |
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| Keywords: Agaricus bisporus, Enzymatic browning, Polyphenol oxidase, Microwave, Inhibitors |
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Full-Text [PDF 161 kb]
(7343 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/6 | Accepted: 2013/10/15 | Published: 2013/10/15
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