Download or read book Enzymatic Browning and Its Prevention written by Chang Y. Lee and published by . This book was released on 1995 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.