BROWNING PREVENTION IN FRESH AND DEHYDRATED POTATOES BY SH-CONTAINING AMINO-ACIDS

被引：18

作者：

FRIEDMAN, M

MOLNARPERL, I

KNIGHTON, DR

机构：

[1] Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, Albany, CA, 94710

[2] Eötvös University, Budapest

[3] New Zealand Dairy Research Institute, Palmerston North

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 05期

关键词：

FOOD BROWNING; BROWNING PREVENTION; N-ACETYL-L-CYSTEINE; REDUCED GLUTATHIONE; DEHYDRATED POTATOES; FOOD QUALITY; FOOD SAFETY;

D O I：

10.1080/02652039209374103

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

N-Acetyl-L-cysteine and reduced glutathione were excellent inhibitors of browning of potatoes. In most cases, these two SH-containing compounds were more efficient inhibitors than L-cysteine and approached the effectiveness of sodium sulphite. These considerations suggest that N-acetyl-L-cysteine and reduced glutathione merit extensive evaluation as potentially useful inhibitors for food products.

引用

页码：499 / 503

页数：5

共 22 条

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