Use of compositions and methods for inhibiting browning in foods and beverages

摘要

the invention describes compositions and methods for preventing or inhibiting the formation of food and beverage products caused by oxidation.the compositions comprise at least a resorcinol substituted derivative and at least an additive which prevents the formation of enzyme for food and beverage products, when used in combination with a resorcinol derivative.the compositions inhibit the enzymatic formation of food or beverage products, such as shrimp, potatoes, apples, avocados, fruit juices and wines.