INHIBITION OF ENZYMATIC BROWNING IN FOODS AND BEVERAGES

被引：413
作者：
MCEVILY, AJ [1 ]
IYENGAR, R [1 ]
OTWELL, WS [1 ]
机构：
[1] UNIV FLORIDA, DEPT FOOD SCI & HUMAN NUTR, GAINESVILLE, FL 32611 USA
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1992年 / 32卷 / 03期
关键词：
ENZYMATIC BROWNING; POLYPHENOL OXIDASE; INHIBITION; ANTIBROWNING AGENTS; MELANOSIS;
D O I：
10.1080/10408399209527599
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.
引用
收藏
页码：253 / 273
页数：21
相关论文
共 145 条
[1]  
APPLEWHITE LA, 1991, 15TH P TROP SUBTR FI, V105, P141
[2]  
APPLEWHITE LD, 1991, IN PRESS J FOOD SCI
[3]  
APPLEWHITE LD, 1991, THESIS U FLORIDA
[4]  
Aylward F, 1969, Adv Food Res, V17, P1
[5]   DELAYED CONTACT SENSITIVITY TO CATECHOLS AND RESORCINOLS RELATIONSHIP OF STRUCTURE AND IMMUNIZATION PROCEDURE TO SENSITIZING CAPACITY [J].
BAER, H ;
WATKINS, RC ;
BOWSER, T .
IMMUNOCHEMISTRY, 1966, 3 (06) :479-&
[6]  
BAJPAI P, 1982, J SCI IND RES INDIA, V41, P185
[7]   THE EFFECT OF L-ASCORBIC ACID ON THE INVITRO ACTIVITY OF POLYPHENOLOXIDASE FROM POTATO [J].
BARUAH, P ;
SWAIN, T .
BIOCHEMICAL JOURNAL, 1953, 55 (03) :392-399
[8]  
Bauernfeind J C, 1970, Adv Food Res, V18, P219, DOI 10.1016/S0065-2628(08)60371-7
[9]  
BOLIN HR, 1989, Patent No. 7270979
[10]  
BORENSTEIN R, 1965, FOOD TECHNOL, V19, P1719
12345678910