INHIBITION OF ENZYMATIC BROWNING IN FOODS AND BEVERAGES

被引：407

作者：

MCEVILY, AJ ^{[1
]}

IYENGAR, R ^{[1
]}

OTWELL, WS ^{[1
]}

机构：

[1] UNIV FLORIDA, DEPT FOOD SCI & HUMAN NUTR, GAINESVILLE, FL 32611 USA

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1992年 / 32卷 / 03期

关键词：

ENZYMATIC BROWNING; POLYPHENOL OXIDASE; INHIBITION; ANTIBROWNING AGENTS; MELANOSIS;

D O I：

10.1080/10408399209527599

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.

引用

页码：253 / 273

页数：21

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