 Home > Food News > Food Articles > Professor Zhao Yong and Dr. Wang Jing jing, Shanghai Ocean University: Synthesis, antioxidant and anti-tyrosine enzyme activity of class 1,2,4-triamcinolone-腙 anti-browning agents.

Professor Zhao Yong and Dr. Wang Jing jing, Shanghai Ocean University: Synthesis, antioxidant and anti-tyrosine enzyme activity of class 1,2,4-triamcinolone-腙 anti-browning agents.

 Last Update: 2020-10-17
 Source: Internet
 Author: User

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Professor Zhao Yong and Dr. Wang Jing jing of Shanghai Ocean University published the article "Synthesis" online on October 1, 2020 in the internationally renowned journal
Food Chemistry
(IF s 6.306), antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents, reported on a new anti-browning agent with antioxidant and anti-tyrosine enzyme dual functions, the results of the study help to actively prevent and control food browning, while providing prebiotic substances and new ideas for the in-depth development of other new food anti-browning agents. The first author is Peng Zhiyun, a 2019 doctoral student at Shanghai Ocean University, and the communication authors are Professor Zhao Yong and Dr. Wang Jing.

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