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Last updated on April 17, 2014 at 11:16 EDT

Latest Tannin Stories

2007-04-18 03:00:27

By Adams, J B; Brown, H M Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive oxygen species involved, and the identity of the phenolic compounds...