APPLICATION OF ENZYMES AS FOOD ANTIOXIDANTS

被引：131

作者：

MEYER, AS ^{[1
]}

ISAKSEN, A ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 09期

关键词：

D O I：

10.1016/S0924-2244(00)89140-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

trend to avoid synthetic additives has resulted in a large increase in efforts to find new natural antioxidants. Enzymes represent a new type of potentially applicable natural antioxidants. Three types of enzymatic antioxidative principles are outlined in this article, and the applicability of relevant enzymes in all three categories are discussed.

引用

页码：300 / 304

页数：5

共 35 条

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