首页>
外国专利>
Method of inhibition of enzymatic browning in food using hypotaurine and equivalents
Method of inhibition of enzymatic browning in food using hypotaurine and equivalents
展开▼
机译:使用牛磺酸和等同物抑制食品中酶促褐变的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
展开▼