COMPOSITIONS AND METHODS FOR INHIBITING BROWNING IN FOODS

摘要

Compositions which can prevent oxidation darkening of foods and beverages andmethods for producing it are disclosed.The compounds inhibit the enzymatic browning of foods and beveragessusceptible to browning, such as shrimp, apples, fruitjuices and wines. Methods for producing the compounds and methods forinhibiting browning using the composition are de-scribed.