J. Ackerman, M. Fischer, and R. Amado, Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel), Journal of Agricultural and Food Chemistry, vol.40, issue.7, pp.1131-1134, 1992.
DOI : 10.1021/jf00019a008

M. J. Amiot, M. Tacchini, S. Aubert, and J. Nicolas, Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity, Journal of Food Science, vol.6, issue.4, pp.958-962, 1992.
DOI : 10.1021/jf00081a007

M. J. Amiot, S. Aubert, and J. Nicolas, Phenolic composition and browning susceptibility of various apple and pear cultivars at maturity and postharvest, Acta Hortic, vol.343, pp.67-69, 1993.

A. M. Assiry, S. K. Sastry, and C. P. Samaranayake, Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating using stainless steel electrodes, Bioelectrochemistry, vol.68, issue.1, pp.7-13, 2006.
DOI : 10.1016/j.bioelechem.2005.02.005

M. A. Awad and A. Jager, Flavonoid and chlorogenic acid concentrations in skin of ???Jonagold??? and ???Elstar??? apples during and after regular and ultra low oxygen storage, Postharvest Biology and Technology, vol.20, issue.1, pp.15-24, 2000.
DOI : 10.1016/S0925-5214(00)00116-2

F. A. Ayaz, A. Kadioglu, M. Reunanen, and M. Var, Phenolic Acid and Fatty Acid Composition in the Fruits ofLaurocerasus officinalisRoem. and Its Cultivars, Journal of Food Composition and Analysis, vol.10, issue.4, pp.350-357, 1997.
DOI : 10.1006/jfca.1997.0550

R. Barahona, S. Sanchez, C. E. Lascano, E. Owenc, P. Morris et al., Effect of condensed tannins from tropical legumes on the activity of fibrolytic enzymes from the rumen fungus Neocallimastyx hurleyensis, Enzyme and Microbial Technology, vol.39, issue.2, pp.281-288, 2005.
DOI : 10.1016/j.enzmictec.2005.10.011

M. Bazhal and E. Vorobiev, Electrical treatment of apple cossettes for intensifying juice pressing, Journal of the Science of Food and Agriculture, vol.57, issue.2, pp.1668-1674, 2000.
DOI : 10.1002/1097-0010(20000901)80:11<1668::AID-JSFA692>3.0.CO;2-7

N. Ben-shalom, V. Kahn, E. Harel, and A. M. Mayer, Olive catechol oxidase - changes during fruit development, Journal of the Science of Food and Agriculture, vol.14, issue.6, pp.545-550, 1977.
DOI : 10.1002/jsfa.2740280612

C. Billaud, E. Regaudie, N. Fayad, F. Richard-forget, and J. Nicolas, Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase, Enzymatic browning and its prevention, pp.295-312, 1995.
DOI : 10.1021/bk-1995-0600.ch023

C. Billaud, E. Roux, A. Corbin, and J. Nicolas, Inhibitory effect of Maillard reaction products prepared from glucose or fructose with L-cysteine on enzymatic browning and activity of polyphenoloxidase from apple and tyrosinase from mushroom, pp.277-278, 2002.

O. W. Bissett and R. E. Berry, ASCORBIC ACID RETENTION IN ORANGE JUICE AS RELATED TO CONTAINER TYPE, Journal of Food Science, vol.25, issue.2, pp.178-180, 1975.
DOI : 10.1111/j.1365-2621.1975.tb03765.x

M. Bourne, Food Texture and Viscosity: Concept and Measurement, 2002.

R. Buckow, U. Weiss, and D. Knorr, Inactivation kinetics of apple polyphenol oxidase in different pressure???temperature domains, Innovative Food Science & Emerging Technologies, vol.10, issue.4, pp.441-448, 2009.
DOI : 10.1016/j.ifset.2009.05.005

S. G. Burton, A. Boshoff, W. Edwards, and P. D. Rose, Biotransformation of phenols using immobilised polyphenol oxidase, Journal of Molecular Catalysis B: Enzymatic, vol.5, issue.1-4, pp.411-416, 1998.
DOI : 10.1016/S1381-1177(98)00020-4

J. Cabanes, S. Chazarra, and F. Garcia-carmona, Tyrosinase Kinetics: A Semi-quantitative Model of the Mechanism of Oxidation of Monohydric and Dihydric Phenolic Substrates???Reply, Journal of Theoretical Biology, vol.214, issue.2, 2002.
DOI : 10.1006/jtbi.2001.2463

E. Carvalho, M. J. Póvoas, N. Mateus, and V. De-freitas, Application of flow nephelometry to the analysis of the influence of carbohydrates on protein???tannin interactions, Journal of the Science of Food and Agriculture, vol.63, issue.6, pp.891-896, 2006.
DOI : 10.1002/jsfa.2430

I. Castro, J. A. Teixeira, S. Salengke, S. K. Sastry, and A. A. Vicente, Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics, Innovative Food Science & Emerging Technologies, vol.5, issue.1, pp.27-36, 2004.
DOI : 10.1016/j.ifset.2003.11.001

I. Castro, B. Macedo, J. A. Teixeira, and A. A. Vicente, The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating, Journal of Food Science, vol.45, issue.1, pp.696-701, 2004.
DOI : 10.1111/j.1365-2621.2004.tb09918.x

E. Chanliaud, K. M. Burrows, G. Jeronimidis, and M. J. Gidley, Mechanical properties of primary plant cell wall analogues, Planta, vol.215, issue.6, pp.989-996, 2002.
DOI : 10.1007/s00425-002-0783-8

J. C. Cheftel and H. Cheftel, Le brunissement enzymatique, Introduction à la biochimie et à la technologie des aliments. Tec. Doc., Lavoisier, pp.353-363, 1976.

Q. X. Chen and I. Kubo, Kinetics of Mushroom Tyrosinase Inhibition by Quercetin, Journal of Agricultural and Food Chemistry, vol.50, issue.14, pp.4108-4112, 2002.
DOI : 10.1021/jf011378z

S. Chériot, Rôle des produits de la réaction de Maillard dans l'inhibition de l'oxydation enzymatique des phénols et des lipides, Thèse de Doctorat, 2006.

V. Cheynier, V. Rigaud, and M. Moutounet, High-performance liquid chromatographic determination of the free o-quinones of trans-caffeoyltartaric acid, 2-S-glutathionylcaffeoyltartaric acid and catechin in grape must, Journal of Chromatography A, vol.472, pp.428-432, 1989.
DOI : 10.1016/S0021-9673(00)94145-1

E. Devic, S. Guyot, J. D. Daudin, and C. Bonazzi, Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples, Journal of Agricultural and Food Chemistry, vol.58, issue.1, pp.606-614, 2010.
DOI : 10.1021/jf903006g

URL : https://hal.archives-ouvertes.fr/hal-01173777

J. C. Deutsch, Spontaneous Hydrolysis and Dehydration of Dehydroascorbic Acid in Aqueous Solution, Analytical Biochemistry, vol.260, issue.2, pp.223-229, 1998.
DOI : 10.1006/abio.1998.2700

L. Dijkstra and J. R. Walker, Enzymic browning in apricots (Prunus armeniaca), Journal of the Science of Food and Agriculture, vol.19, issue.2, pp.229-234, 1991.
DOI : 10.1002/jsfa.2740540208

C. Eicken, B. Krebs, and J. C. Sacchettini, Catechol oxidase ??? structure and activity, Current Opinion in Structural Biology, vol.9, issue.6, pp.677-683, 1999.
DOI : 10.1016/S0959-440X(99)00029-9

M. H. Eison-perchonok and T. W. Downes, Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature, Journal of Food Science, vol.65, issue.3, pp.765-773, 1982.
DOI : 10.1111/j.1365-2621.1976.tb00606.x

K. El-beghiti, Z. Rabhi, and E. Vorobiev, Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field, Journal of the Science of Food and Agriculture, vol.55, issue.2, pp.213-218, 2005.
DOI : 10.1002/jsfa.1944

J. C. Espin and H. J. Wichers, ) Tyrosinase Isoforms by Tropolone, Journal of Agricultural and Food Chemistry, vol.47, issue.7, pp.2638-2644, 1999.
DOI : 10.1021/jf981055b

J. C. Espin, P. A. Garcia-ruiz, J. Tudela, R. Varon, and F. Garcia-canovas, Monophenolase and Diphenolase Reaction Mechanisms of Apple and Pear Polyphenol Oxidases, Journal of Agricultural and Food Chemistry, vol.46, issue.8, pp.2968-2975, 1998.
DOI : 10.1021/jf971045v

M. J. Esteve, A. Frigola, L. Martorell, and M. C. Rodrigo, Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing, Journal of Food Protection, vol.61, issue.11, pp.1518-1521, 1998.
DOI : 10.4315/0362-028X-61.11.1518

M. Fiorani, D. Sanctis, R. Scarlatti, F. Vallorani, L. et al., Dehydroascorbic acid irreversibly inhibits hexokinase activity, Molecular and Cellular Biochemistry, vol.209, issue.1/2, pp.145-153, 2000.
DOI : 10.1023/A:1007168032289

I. Funke and M. F. Melzig, Effect of different phenolic compounds on -amylase activity: Screening by microplate-reader based kinetic assay, Pharmazie, vol.60, pp.796-797, 2005.

A. Golan-goldhirsh and J. R. Whitaker, Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase, Journal of Agricultural and Food Chemistry, vol.32, issue.5, pp.1003-1009, 1984.
DOI : 10.1021/jf00125a013

J. H. Goldbeck and K. V. Cammarata, Spinach Thylakoid Polyphenol Oxidase : ISOLATION, ACTIVATION, AND PROPERTIES OF THE NATIVE CHLOROPLAST ENZYME, PLANT PHYSIOLOGY, vol.67, issue.5, pp.977-984, 1981.
DOI : 10.1104/pp.67.5.977

R. Gonçalves, S. Soares, N. Mateus, and V. De-freitas, Inhibition of Trypsin by Condensed Tannins and Wine, Journal of Agricultural and Food Chemistry, vol.55, issue.18, pp.7596-7601, 2007.
DOI : 10.1021/jf071490i

P. W. Goodenough and A. G. Lea, Oxidation of cider procyanidins by apple oxidase systems, Ann. Rept. Long Ashton Res. Stn, vol.22, pp.207-214, 1979.

B. G. Green, Oral astringency: A tactile component of flavor, Acta Psychologica, vol.84, issue.1, pp.119-125, 1993.
DOI : 10.1016/0001-6918(93)90078-6

S. Guyot, N. Marnet, D. Laraba, P. Sanoner, and J. F. Drilleau, Var. Kermerrien), Journal of Agricultural and Food Chemistry, vol.46, issue.5, pp.1698-1705, 1998.
DOI : 10.1021/jf970832p

URL : https://hal.archives-ouvertes.fr/hal-01193269

S. Guyot, N. Marnet, and J. F. Drilleau, Thiolysis???HPLC Characterization of Apple Procyanidins Covering a Large Range of Polymerization States, Journal of Agricultural and Food Chemistry, vol.49, issue.1, pp.14-20, 2001.
DOI : 10.1021/jf000814z

S. Guyot, L. Bourvelec, C. Marnet, N. Drilleau, and J. F. , Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity, LWT - Food Science and Technology, vol.35, issue.3, pp.289-291, 2002.
DOI : 10.1006/fstl.2001.0843

S. Guyot, N. Marnet, P. Sanoner, and J. F. Drilleau, ) Fruits and Juices, Journal of Agricultural and Food Chemistry, vol.51, issue.21, pp.6240-6247, 2003.
DOI : 10.1021/jf0301798

A. E. Hagerman and L. G. Butler, The specificity of proanthocyanidin?protein interactions, 1981.

E. Harel, A. M. Mayer, and Y. Shain, Catechol Oxidases from Apples, their Properties, Subcellular Location and Inhibition, Physiologia Plantarum, vol.14, issue.4, pp.921-930, 1964.
DOI : 10.1016/S0031-9422(00)83629-8

E. Harel, A. M. Mayer, and H. R. Lerner, Changes in the levels of catechol oxidase and laccase activity in developing peaches, Journal of the Science of Food and Agriculture, vol.8, issue.10, pp.542-544, 1970.
DOI : 10.1002/jsfa.2740211012

H. Heimdal and B. Rasmus, Enzymatic browning of vegetables. Calibration and analysis of variance by multiway methods, Chemo. Intel. Labo. Syst, vol.34, pp.85-102, 1997.

R. L. Jackman and D. W. Stanley, Perspectives in the textural evaluation of plant foods, Trends in Food Science & Technology, vol.6, issue.6, pp.187-194, 1995.
DOI : 10.1016/S0924-2244(00)89053-6

A. H. Janovitz-klapp, Étude sur le système polyphénoloxydasique isolé de la pomme (Malus sylvestris, Var. Red Delicious), Thèse de Doctorat, p.208, 1989.

A. H. Janovitz-klapp, J. J. Nicolas, F. C. Richard, and P. M. Goupy, Inhibition studies on apple polyphenol oxidase, Journal of Agricultural and Food Chemistry, vol.38, issue.4, pp.926-931, 1990.
DOI : 10.1021/jf00094a002

R. Jeantet, F. Baron, F. Nau, M. Roignant, and G. Brulé, High Intensity Pulsed Electric Fields Applied to Egg White: Effect on Salmonella Enteritidis Inactivation and Protein Denaturation, Journal of Food Protection, vol.62, issue.12, pp.1381-1386, 1999.
DOI : 10.4315/0362-028X-62.12.1381

URL : https://hal.archives-ouvertes.fr/hal-01347883

Z. Q. Jia and D. B. Min, Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice, Food Chemistry, vol.65, issue.4, pp.445-451, 1999.
DOI : 10.1016/S0308-8146(98)00186-1

M. Jimenez and F. Garcia-carmona, 4-Substituted Resorcinols (Sulfite Alternatives) as Slow-Binding Inhibitors of Tyrosinase Catecholase Activity, Journal of Agricultural and Food Chemistry, vol.45, issue.6, pp.2061-2065, 1997.
DOI : 10.1021/jf960810n

B. Kacem, J. Cornell, M. R. Marshall, R. B. Shireman, and R. F. Matthews, Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen, Journal of Food Science, vol.1, issue.6, pp.1668-1672, 1987.
DOI : 10.1021/jf60195a040

V. Kahn and A. Andrawis, Inhibition of mushroom tyrosinase by tropolone, Phytochemistry, vol.24, issue.5, pp.905-908, 1985.
DOI : 10.1016/S0031-9422(00)83150-7

V. Kahn, P. Lindner, and V. Zakin, EFFECT OF KOJIC ACID ON THE OXIDATION OF o-DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE, Journal of Food Biochemistry, vol.53, issue.4, pp.253-271, 1995.
DOI : 10.1021/ja01256a062

J. Kanner, J. Fishbein, P. Shalom, S. Harel, and I. Bengera, Storage Stability of Orange Juice Concentrate Packaged Aseptically, Journal of Food Science, vol.97, issue.2, pp.429-436, 1982.
DOI : 10.1021/jf60161a008

D. Knorr, M. Geulen, T. Grahl, and W. Sitzmann, Food application of high electric field pulses, Trends in Food Science & Technology, vol.5, issue.3, pp.71-75, 1994.
DOI : 10.1016/0924-2244(94)90240-2

H. Kunzek, R. Kabbert, and D. Glona, Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables, Zeitschrift f???r Lebensmitteluntersuchung und -Forschung A, vol.208, issue.4, pp.233-250, 1999.
DOI : 10.1007/s002170050410

T. Kurata and Y. Sakurai, Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part I, Agric. Biol. Chem, vol.31, pp.101-105, 1967.

B. Larisch, M. Pischetrider, and T. Severn, -Acetyllysine, Journal of Agricultural and Food Chemistry, vol.44, issue.7, pp.1630-1634, 1996.
DOI : 10.1021/jf9601426

B. Larisch, M. Pischetrider, and T. Severn, Formation of gaunosine adducts from lascorbic acid under oxidative conditions, Bioorg. Med. Chem. Lett, vol.17, pp.2681-2686, 1997.

E. Laurila, R. Kervinen, and R. Ahvenainen, The inhibition of enzymatic browning in minimally processed vegetables and fruits. Review article, Postharv. News Info, vol.9, pp.53-66, 1998.

A. G. Lea and G. M. Arnold, The phenolics of ciders: Bitterness and astringency, Journal of the Science of Food and Agriculture, vol.288, issue.5, p.478, 1978.
DOI : 10.1002/jsfa.2740290512

L. Bourvellec, C. Bouchet, B. Renard, and C. M. , Noncovalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides, Biochim. Biophys. Acta, pp.1725-1735, 2005.

L. Bourvellec, C. Guyot, S. Renard, and C. M. , Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides, Carbohydrate Polymers, vol.75, issue.2, pp.251-261, 2005.
DOI : 10.1016/j.carbpol.2008.07.010

L. Bourvellec, C. Guyot, S. Renard, and C. M. , Non-covalent interaction between procyanidins and cell wall material. Part I: Effect of some physicochemical parameters, Biochim. Biophys. Acta, pp.1672-192, 2004.

L. Bourvellec, C. , L. Quéré, J. M. Sanoner, P. Drilleau et al., Inhibition of Apple Polyphenol Oxidase Activity by Procyanidins and Polyphenol Oxidation Products, Journal of Agricultural and Food Chemistry, vol.52, issue.1, 2004.
DOI : 10.1021/jf034461q

L. Bourvellec, C. , L. Quéré, J. M. Renard, and C. M. , Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application, Journal of Agricultural and Food Chemistry, vol.55, issue.19, pp.7896-7904, 2007.
DOI : 10.1021/jf071515d

F. Ledl and E. Schleicher, New Aspects of the Maillard Reaction in Foods and in the Human Body, Angewandte Chemie International Edition in English, vol.29, issue.6, pp.565-594, 1990.
DOI : 10.1002/anie.199005653

C. Y. Lee, V. Kagan, A. W. Jaworski, and S. K. Brown, Enzymic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars, Journal of Agricultural and Food Chemistry, vol.38, issue.1, pp.99-101, 1990.
DOI : 10.1021/jf00091a019

C. Y. Lee, J. R. Kirk, C. L. Bedford, and D. R. Heldman, KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYST, Journal of Food Science, vol.26, issue.1, 1977.
DOI : 10.1111/j.1365-2621.1977.tb12567.x

C. Y. Lee and L. R. Mattick, Composition and Nutritive Value of Apple Products, pp.303-321, 1989.
DOI : 10.1007/978-1-4684-8225-6_14

H. S. Lee and S. Nagy, Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage, Journal of Food Science, vol.50, issue.1, pp.168-180, 1988.
DOI : 10.1111/j.1365-2621.1988.tb10201.x

L. Leistner, Principles and applications of hurdle technology in food processing : Recent advances In: New Methods for Food Preservation by Moisture Control, Blackie Academic and Professional, pp.1-21, 1995.

S. Leizerson and E. Shimoni, Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice, Journal of Agricultural and Food Chemistry, vol.53, issue.9, pp.3519-3524, 2005.
DOI : 10.1021/jf0481204

K. Lerch, Metal ions In biological systems, Marcel Dekker 13, pp.143-186, 1981.

M. Levine and K. Morita, Ascorbic Acid in Endocrine Systems, Vitamins and Hormones, pp.1-64, 1985.
DOI : 10.1016/S0083-6729(08)60060-6

M. Lima, B. F. Heskitt, and S. K. Sastry, DIFFUSION OF BEET DYE DURING ELECTRICAL AND CONVENTIONAL HEATING AT STEADY-STATE TEMPERATURE, Journal of Food Process Engineering, vol.23, issue.12, pp.331-340, 2001.
DOI : 10.1016/0260-8774(93)90080-4

T. D. Lockwood, Inactivation of intracellular proteolysis and cathepsin B enzyme activity by dehydroascorbic acid and reactivation by dithiothreitol in perfused rat heart, Biochemical Pharmacology, vol.54, issue.6, pp.669-675, 1997.
DOI : 10.1016/S0006-2952(97)00218-9

M. G. Lopez and M. S. Feather, The Production of Threose as a Degradation Product from L-Ascorbic Acid, Journal of Carbohydrate Chemistry, vol.13, issue.6, pp.799-806, 1992.
DOI : 10.1016/S0065-2318(08)60055-4

J. J. Macheix, A. Fleuriet, and J. Billot, In Fruit phenolics, Boca Raton, pp.295-322, 1990.

L. C. Maillard, Action des acides aminés sur les sucres: formation des mélanoïdines par voie méthodique. Comptes Rendus de l, Académie des Sciences, vol.154, pp.66-68, 1912.

L. Marques, A. Fleuriet, and J. J. Macheix, Characterization of multiple forms of polyphenoloxidase from apple fruit, Plant Physiol, vol.33, pp.193-200, 1995.

M. V. Martinez and J. R. Whitaker, The biochemistry and control of enzymatic browning, Trends in Food Science & Technology, vol.6, issue.6, pp.195-200, 1995.
DOI : 10.1016/S0924-2244(00)89054-8

D. Massaioli and P. R. Haddad, Stability of the vitamin C content of commercial orange juice, Food Technol. Aus, vol.33, pp.136-138, 1981.

N. Mateus, E. Carvalho, and V. De-freitas, Influence of the tannin structure on the disruption effect of carbohydrates on protein???tannin aggregates, Analytica Chimica Acta, vol.513, issue.1, pp.135-140, 2003.
DOI : 10.1016/j.aca.2003.08.072

A. M. Mayer, Polyphenol oxidases in plants-recent progress, Phytochemistry, vol.26, issue.1, pp.11-20, 1987.
DOI : 10.1016/S0031-9422(00)81472-7

A. M. Mayer and E. Harel, Polyphenol oxidases in plants, Phytochemistry, vol.18, issue.2, pp.193-215, 1979.
DOI : 10.1016/0031-9422(79)80057-6

A. M. Mayer and E. Harel, Phenoloxidases and their significances in fruit and vegetables, pp.323-398, 1991.

G. J. Mcdougall, F. Shipiro, P. Dobson, P. Smith, A. Blake et al., Different Polyphenolic Components of Soft Fruits Inhibit ??-Amylase and ??-Glucosidase, Journal of Agricultural and Food Chemistry, vol.53, issue.7, pp.2760-2766, 2005.
DOI : 10.1021/jf0489926

M. Dougall, G. J. Stewart, and D. , The inhibitory effects of berry polyphenols on digestive enzymes, Biofactors, vol.23, pp.189-195, 2005.

M. Evily, A. J. Iyengar, R. Otwell, and W. S. , Sulfite alternative prevents shrimp melanosis, Food Technol, vol.45, pp.80-86, 1991.

M. Evily, A. J. Iyengar, R. Otwell, and W. S. , Inhibition of enzymatic browning in foods and beverages, Crit. Rev. Food Sci. Nutr, vol.32, pp.253-273, 1992.

N. J. Miller and C. A. Rice-evans, The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink, Food Chemistry, vol.60, issue.3, pp.331-337, 1997.
DOI : 10.1016/S0308-8146(96)00339-1

M. Moll and N. Moll, Les autres additifs, les antioxygènes, Additifs alimentaires et auxiliaires technologiques, pp.89-99, 1998.

A. Monsalve-gonzales, G. V. Barbosa-canovas, R. P. Cavalieri, M. Evily, A. J. Iyengar et al., Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent, Journal of Food Science, vol.22, issue.433, pp.797-800, 1993.
DOI : 10.1111/j.1365-2621.1993.tb09361.x

D. Moreno, N. Ilic, A. Poulev, D. L. Brasaemle, S. K. Fried et al., Inhibitory effects of grape seed extract on lipases, Nutrition, vol.19, issue.10, pp.876-879, 2003.
DOI : 10.1016/S0899-9007(03)00167-9

M. Murata, M. Tsurutani, S. Hagiwara, and S. Homma, Subcellular Location of Polyphenol Oxidase in Apples, Bioscience, Biotechnology, and Biochemistry, vol.61, issue.9, pp.1495-1499, 1997.
DOI : 10.1271/bbb.61.1495

A. J. Nappi and E. Vass, Chromatographic Analyses of the Effects of Glutathione, Cysteine and Ascorbic Acid on the Monophenol and Diphenol Oxidase Activities of Tyrosinase, Journal of Liquid Chromatography, vol.1097, issue.4, pp.793-815, 1994.
DOI : 10.1111/j.1471-4159.1992.tb08350.x

J. Nicolas, F. Richard-forget, P. M. Goupy, M. J. Amiot, and A. S. , Enzymatic browning reactions in apple and apple products, Critical Reviews in Food Science and Nutrition, vol.10, issue.2, pp.109-157, 1994.
DOI : 10.1002/jsfa.2740570302

J. Nicolas, C. Billaud, M. Rouet-mayer, and J. Philippon, BROWNING | Enzymatic ??? Technical Aspects and Assays, Food Technology and Nutrition, pp.686-692, 2003.
DOI : 10.1016/B0-12-227055-X/00131-0

M. Ohtsuru and T. Hata, The interaction of l-ascorbic acid with the active center of myrosinase, Biochimica et Biophysica Acta (BBA) - Enzymology, vol.567, issue.2, pp.384-391, 1979.
DOI : 10.1016/0005-2744(79)90124-4

A. Papadopoulou, R. J. Green, and R. A. Frazier, Interaction of Flavonoids with Bovine Serum Albumin:?? A Fluorescence Quenching Study, Journal of Agricultural and Food Chemistry, vol.53, issue.1, pp.158-163, 2005.
DOI : 10.1021/jf048693g

G. Pataro, G. Donsi, and G. Ferrari, Aseptic processing of apricots in syrup by means of a continuous pilot scale ohmic unit, LWT - Food Science and Technology, vol.44, issue.6, pp.1546-1554, 2011.
DOI : 10.1016/j.lwt.2011.01.026

J. Perez-ilzarbe, T. Henandez, and I. Estrella, Phenolische Verbindungen in ???pfeln Unterschiede zwischen verschiedenen Apfelsorten, Zeitschrift f???r Lebensmittel-Untersuchung und -Forschung, vol.36, issue.6, pp.551-554, 1991.
DOI : 10.1007/BF01202512

R. E. Pitt, Models for the Rheology and Statistical Strength of Uniformly Stressed Vegetative Tissue, Transactions of the ASAE, vol.25, issue.6, pp.1776-1784, 1982.
DOI : 10.13031/2013.33805

R. E. Pitt and H. L. Chen, Time-Dependent Aspects of the Strength and Rheology of Vegetative Tissue, Transactions of the ASAE, vol.26, issue.4, pp.1275-1280, 1983.
DOI : 10.13031/2013.34116

B. L. Qin, U. R. Pothakamury, H. Vega, O. Martin, G. V. Barbosa-canovas et al., Food pasteurization using high-intensity pulsed electric fields, Food Technol, vol.49, pp.55-60, 1995.

D. G. Quast and M. Karel, COMPUTER SIMULATION OF STORAGE LIFE OF FOODS UNDERGOING SPOILAGE BY TWO INTERACTING MECHANISMS, Journal of Food Science, vol.40, issue.2, pp.679-683, 1972.
DOI : 10.1111/j.1365-2621.1972.tb02724.x

C. Queiroz, A. J. Silva, M. Lopes, E. Fialho, and V. L. Valente-mesquita, Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing, Food Chemistry, vol.125, issue.1, pp.128-132, 2010.
DOI : 10.1016/j.foodchem.2010.08.048

A. Quiles, I. Hernado, and I. Pérez-munuera, Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple, Journal of the Science of Food and Agriculture, vol.5, issue.6, pp.1017-1020, 2005.
DOI : 10.1002/jsfa.2062

S. E. Rasmussen, H. Frederiksen, K. Struntze-krogholm, and L. Poulsen, Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease, Molecular Nutrition & Food Research, vol.69, issue.524, pp.159-174, 2005.
DOI : 10.1002/mnfr.200400082

O. Reihl, M. O. Lederer, and W. Schwack, Characterization and detection of lysine???arginine cross-links derived from dehydroascorbic acid, Carbohydrate Research, vol.339, issue.3, pp.483-491, 2004.
DOI : 10.1016/j.carres.2003.12.004

C. M. Renard, A. Baron, S. Guyot, and J. F. Drilleau, Interactions between apple cell walls and native apple polyphenols: quantification and some consequences, International Journal of Biological Macromolecules, vol.29, issue.2, pp.115-125, 2001.
DOI : 10.1016/S0141-8130(01)00155-6

F. Richard-forget, Recherches sur le brunissement enzymatique. Etudes sur l'oxydation de phénols et sur l'inhibition de la polyphénoloxydase de la pomme (Malus sylvestris, Var. Red Delicious), Thèse de Doctorat, 1992.

F. C. Richard-forget, P. M. Goupy, and J. J. Nicolas, Cysteine as an inhibitor of enzymic browning. 2. Kinetic studies, Journal of Agricultural and Food Chemistry, vol.40, issue.11, pp.2108-2113, 1992.
DOI : 10.1021/jf00023a014

N. J. Rivas and J. R. Whitaker, Purification and Some Properties of Two Polyphenol Oxidases from Bartlett Pears, PLANT PHYSIOLOGY, vol.52, issue.5, pp.501-507, 1973.
DOI : 10.1104/pp.52.5.501

G. L. Robertson and C. M. Samaniego, Effect of Initial Dissolved Oxygen Levels on the Degradation of Ascorbic Acid and the Browning of Lemon Juice during Storage, Journal of Food Science, vol.65, issue.5, pp.184-187, 1986.
DOI : 10.1111/j.1365-2621.1976.tb01166.x

A. M. Rocha and A. M. Morais, Characterization of polyphenoloxidase (PPO) extracted from ???Jonagored??? apple, Food Control, vol.12, issue.2, pp.85-90, 2001.
DOI : 10.1016/S0956-7135(00)00026-8

A. M. Rojas and L. N. Gerschenson, Ascorbic Acid Destruction in Sweet Aqueous Model Systems, LWT - Food Science and Technology, vol.30, issue.6, pp.567-572, 1997.
DOI : 10.1006/fstl.1996.0225

A. J. Sale and W. A. Hamilton, Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts, Biochimica et Biophysica Acta (BBA) - General Subjects, vol.148, issue.3, pp.781-788, 1967.
DOI : 10.1016/0304-4165(67)90052-9

G. M. Sapers, Browning of foods: control by sulfites, antioxidants, and other means, Food Technol, vol.47, pp.75-83, 1993.

G. M. Sapers, Y. S. El-atawi, K. B. Hicks, and L. Garzarella, Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate, Journal of Food Science, vol.15, issue.49, pp.1096-1097, 1989.
DOI : 10.1111/j.1365-2621.1989.tb07958.x

P. Sanoner, S. Guyot, N. Marnet, D. Molle, and J. Drilleau, sp.), Journal of Agricultural and Food Chemistry, vol.47, issue.12, pp.4847-4853, 1999.
DOI : 10.1021/jf990563y

A. Schieber, P. Keller, and R. Carle, Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography, Journal of Chromatography A, vol.910, issue.2, pp.265-273, 2001.
DOI : 10.1016/S0021-9673(00)01217-6

U. Schwarzenbolz, T. Henle, R. Haebner, and H. Klostermeyer, On the reaction of glyoxal with proteins, Zeitschrift f???r Lebensmitteluntersuchung und -Forschung A, vol.205, issue.2, pp.121-124, 1997.
DOI : 10.1007/s002170050137

Y. Shibusawa, A. Yanagida, A. Ito, K. Ichihashi, H. Shindo et al., High-speed counter-current chromatography of apple procyanidins, Journal of Chromatography A, vol.886, issue.1-2, pp.65-73, 2000.
DOI : 10.1016/S0021-9673(00)00448-9

Y. Shinoda, H. Komura, S. Homma, and M. Murata, Browning of Model Orange Juice Solution: Factors Affecting the Formation of Decomposition Products, Bioscience, Biotechnology, and Biochemistry, vol.69, issue.11, pp.2129-2137, 2005.
DOI : 10.1271/bbb.69.2129

T. Shoji, M. Mutsuga, T. Nakamura, T. Kanda, H. Akiyama et al., Isolation and Structural Elucidation of Some Procyanidins from Apple by Low-Temperature Nuclear Magnetic Resonance, Journal of Agricultural and Food Chemistry, vol.51, issue.13, pp.3806-3813, 2003.
DOI : 10.1021/jf0300184

O. Solomon, U. Svanberg, and A. Sahlström, Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8??C, Food Chemistry, vol.53, issue.4, pp.363-368, 1995.
DOI : 10.1016/0308-8146(95)99828-N

E. I. Solomon, U. M. Sundaram, and T. E. Machonkin, Multicopper Oxidases and Oxygenases, Chemical Reviews, vol.96, issue.7, pp.2563-2605, 1996.
DOI : 10.1021/cr950046o

C. Soysal, KINETICS AND THERMAL ACTIVATION/INACTIVATION OF STARKING APPLE POLYPHENOL OXIDASE, Journal of Food Processing and Preservation, vol.41, issue.6, pp.1034-1046, 2008.
DOI : 10.1111/j.1745-4549.2008.00298.x

S. H. Slight, M. S. Feather, and B. J. Ortwerth, Glycation of lens proteins by the oxidation products of ascorbic acid, Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol.1038, issue.3, pp.367-374, 1990.
DOI : 10.1016/0167-4838(90)90250-J

F. Torregrosa, C. Cortés, M. J. Esteve, and A. Frígola, Effect of High-Intensity Pulsed Electric Fields Processing and Conventional Heat Treatment on Orange???Carrot Juice Carotenoids, Journal of Agricultural and Food Chemistry, vol.53, issue.24, 2005.
DOI : 10.1021/jf051171w

L. Vamos-vigyazo, Polyphenol oxidases and peroxidases in fruits and vegetables, C R C Critical Reviews in Food Science and Nutrition, vol.7, issue.9, pp.49-127, 1981.
DOI : 10.1080/10408398109527312

C. W. Van-gelder, W. H. Flurkey, and H. J. Et-whichers, Sequence and structural features of plant and fungal tyrosinases, Phytochemistry, vol.45, issue.7, pp.1309-1323, 1997.
DOI : 10.1016/S0031-9422(97)00186-6

E. Vanstreels, M. C. Alamar, B. E. Verlinden, A. Enninghorst, J. K. Loodts et al., Micromechanical behaviour of onion epidermal tissue, Postharvest Biology and Technology, vol.37, issue.2, pp.163-173, 2005.
DOI : 10.1016/j.postharvbio.2005.04.004

P. Varoquaux and J. Sarris, Influence de l'acide ascorbique sur la cinétique de l'odiphénolase (EC 1.14.18.1) du champignon de Paris (Agaricus bisporus), Lebensm. Wissen. Technol, vol.12, pp.318-320, 1979.

G. Vemin, S. Chakib, S. M. Rogacheva, T. D. Obretenov, and C. Paranyi, Thermal decomposition of ascorbic acid, Carbohyd. Res, vol.305, pp.1-15, 1998.

A. Verceta, J. Burgos, S. Crelier, and P. Lopez-buesa, Inactivation of proteases and lipases by ultrasound, Innovative Food Science & Emerging Technologies, vol.2, issue.2, pp.139-150, 2001.
DOI : 10.1016/S1466-8564(00)00037-0

S. Vidal, L. Francis, S. Guyot, N. Marnet, M. Kwiatkowski et al., The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium, Journal of the Science of Food and Agriculture, vol.16, issue.6, pp.564-573, 2003.
DOI : 10.1002/jsfa.1394

V. B. Vikram, M. N. Ramesh, and S. G. Prapulla, Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods, Journal of Food Engineering, vol.69, issue.1, pp.31-40, 2005.
DOI : 10.1016/j.jfoodeng.2004.07.013

R. Villota and M. Karel, PREDICTION OF ASCORBIC ACID RETENTION DURING DRYING I. MOISTURE AND TEMPERATURE DISTRIBUTION IN A MODEL SYSTEM, Journal of Food Processing and Preservation, vol.16, issue.1-2, pp.111-134, 1980.
DOI : 10.1002/app.1973.070170223

A. G. Voragen, G. Beldman, and H. A. Schols, Chemistry and enzymology of pectins Advances in Dietary Fibre Technology, pp.379-379, 2001.

K. W. Waldron, M. L. Parker, and A. C. Smith, Plant Cell Walls and Food Quality, Comprehensive Reviews in Food Science and Food Safety, vol.56, issue.2, pp.101-119, 2003.
DOI : 10.1002/(SICI)1097-0010(199708)74:4<490::AID-JSFA822>3.0.CO;2-0

J. R. Walker and P. H. Ferrar, The control of enzymic browning in foods, Chem. Ind, pp.836-839, 1995.

W. W. Sastry and S. K. , Effects of moderate electrothermal treatments on juice yield from cellular tissue, Innov. Food Sci. Emerg. Technol, vol.3, pp.371-377, 2002.

. Activity, electrophoretic characteristics and heat inactivation of polyphenoloxydases from apples, avocados, grapes, pears and plums, Lebensm. Wissen. Technol, vol.31, pp.44-49

J. Whitaker and C. Y. Lee, Recent advances in chemistry of enzymatic browning ACS symposium series 600, Enzymatic browning and its prevention, pp.2-7, 1995.

J. R. Whitaker and M. V. Martinez, The biochemistry and control of enzymatic browning, Trends Food Sci. Technol, vol.6, pp.195-200, 1995.

D. C. Williams, M. H. Lim, A. O. Chen, R. M. Pangborn, and J. R. Whitaker, Blanching of vegetables for freezing-which indicator enzyme to choose, Food Technol, vol.40, pp.130-140, 1986.

R. R. Wise and A. W. Naylor, Calibration and use of a Clark-type oxygen electrode from 5 to 45??C, Analytical Biochemistry, vol.146, issue.1, pp.260-264, 1985.
DOI : 10.1016/0003-2697(85)90424-5

J. Wu, H. Gao, L. Zhao, X. Liao, F. Chen et al., Chemical compositional characterization of some apple cultivars, Food Chemistry, vol.103, issue.1, pp.88-93, 2007.
DOI : 10.1016/j.foodchem.2006.07.030

A. Yemenicioglu, M. Ozkan, and B. Cemeroglu, Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form, Journal of Food Science, vol.57, issue.3, pp.508-510, 1997.
DOI : 10.1111/j.1365-2621.1997.tb04417.x

H. Yildiz, T. Baysal, and F. Icier, Peroxidase inactivation and colour changes during ohmic blanching of pea puree, J. Food Eng, vol.74, pp.424-429, 2006.

H. Yildiz, T. Baysal, and F. Icier, Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice, J. Food Eng, vol.85, pp.410-417, 2008.

J. P. Yuan and C. Feng, Degradation of Ascorbic Acid in Aqueous Solution, Journal of Agricultural and Food Chemistry, vol.46, issue.12, pp.5078-5082, 1998.
DOI : 10.1021/jf9805404

J. Zawistowski, C. G. Biliaderis, and N. A. Eskin, Polyphenoloxidase, Oxidative enzymes in, pp.217-273, 1991.

J. Zawistowski, R. J. Weselake, G. Blank, and E. D. Murray, Fractionation of Jerusalem artichoke phenolase by immobilized copper affinity chromatography, Phytochemistry, vol.26, issue.11, pp.2905-2907, 1987.
DOI : 10.1016/S0031-9422(00)84560-4

A. Zdunek and K. Konstankiewicz, ACOUSTIC EMISSION IN INVESTIGATION OF PLANT TISSUE MICRO-CRACKING, Transactions of the ASAE, vol.47, issue.4, pp.1171-1177, 2004.
DOI : 10.13031/2013.16549

A. Zdunek and M. Umeda, INFLUENCE OF CELL SIZE AND CELL WALL VOLUME FRACTION ON FAILURE PROPERTIES OF POTATO AND CARROT TISSUE, Journal of Texture Studies, vol.7, issue.4, pp.25-43, 2005.
DOI : 10.1016/S0924-2244(01)00033-4

A. Zdunek and M. Umeda, Extension and Fracture of Cell Walls after Parenchyma Tissue Deformation, Biosystems Engineering, vol.93, issue.3, pp.269-278, 2006.
DOI : 10.1016/j.biosystemseng.2005.12.007

H. Zhou and X. Feng, Polyphenol oxidase from yali pear (Pyrus bretschneideri), Journal of the Science of Food and Agriculture, vol.48, issue.3, pp.307-313, 1991.
DOI : 10.1002/jsfa.2740570302

P. Zhou, N. L. Smith, and C. Y. Lee, Potential purification and some properties of Monroe apple peel polyphenol oxidase, Journal of Agricultural and Food Chemistry, vol.41, issue.4, pp.532-536, 1993.
DOI : 10.1021/jf00028a004