COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT

被引：65

作者：

NICOLI, MC

ANESE, M

SEVERINI, C

机构：

[1] Dipartimento di Scienze degli Alimenti, University of Udine, Udine, 33100

来源：

JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 03期

关键词：

D O I：

10.1111/j.1745-4557.1994.tb00145.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.

引用

页码：221 / 229

页数：9

共 20 条

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