Enzymatic browning inhibition by whey proteins application
2005
Glibowski, P.
An attempt was make to inhibit enzymatic browning in case of celery, potato and apple by using films with whey proteins and carboxymethylcellulose addition. A change of colour was measured after a week, month and two months of keeping in a temperature -14 deg C by visual assessment, whiteness and spectrophotometry measurements. Defrost water lost was also measured. Application of films with whey proteins and carboxymethylcellulose turned out effective in enzymatic browning inhibition in case of apple and potato. In case of celery application of such films doesn't matter. Enzymatic browning estimation by spectrophotometric method failed. Applied films reduced the amounts of defrost water in celery and potato however in case of apples were ineffective
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