首页   按字顺浏览 期刊浏览 卷期浏览 Browning prevention in fresh and dehydrated potatoes by SH‐containing amino acids
Browning prevention in fresh and dehydrated potatoes by SH‐containing amino acids

 

作者: Mendel Friedman,   Ibolya Molnár‐Perl,   DerekR. Knighton,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 5  

页码: 499-503

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374103

 

出版商: Taylor & Francis Group

 

关键词: food browning;browning prevention;N‐acetyl‐L‐cysteine;reduced glutathione;dehydrated potatoes;food quality;food safety

 

数据来源: Taylor

 

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 thatN‐acetyl‐l‐cysteine and reduced glutathione merit extensive evaluation as potentially useful inhibitors for food products.

 

点击下载:  PDF (297KB)



返 回