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Prevention of enzymatic browning in fruits and vegetables: a review of principles and practice  [1995]

Vamos-Vigyazo, L. (Central Food Research Institute, Budapest, Hungary.)

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Abstract
Enzymatic browning of fruits and vegetables has not ceased to be a problem for processors, although the underlying basic reactions have been known for a long time. One of the difficulties in selecting the mode of browning prevention consists in the necessity of complying with food safety regulations, while at the same time taking into account the marketability of the product as affected by taste and flavor, texture, etc. The ever increasing amount of literature accumulated on the topic shows great progress in establishing the phenolic composition of foods, enzyme purification and the introduction of new browning inhibitors. This review gives an account on the latest achievements in the prevention of browning alone with some of the author's earlier results
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Other subjects

  • brunissement enzymatique
  • hortalizas
  • fruits
  • legume
  • frutas
  • pardeamiento enzimatico

Other information

Language : English

In AGRIS since : 1997

Publisher : American Chemical Society

All titles :

" Prevention of enzymatic browning in fruits and vegetables: a review of principles and practice "