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PROCESS FOR INHIBITING THE BROWNINGS CAUSED BY THE MAILLARD, THE CARAMELIZATION, THE ASCORBIC ACID OXIDATION AND THE PHENOLAZE OR OTHER SIMILAR ENZYME BY THE APPLICATION OF SULFITE ALTERNATIVES
PROCESS FOR INHIBITING THE BROWNINGS CAUSED BY THE MAILLARD, THE CARAMELIZATION, THE ASCORBIC ACID OXIDATION AND THE PHENOLAZE OR OTHER SIMILAR ENZYME BY THE APPLICATION OF SULFITE ALTERNATIVES
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机译:通过使用亚硫酸盐替代物来抑制恶意物引起的发黑,焦化,抗坏血酸氧化和酚醛或其他类似酶的过程
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摘要
Sulphite treatments to prevent brown discolouration of prods. is replaced by mixing in them or immersing them in aq. solns of N-acetyl-L-cysteine of suitable concn. This treatment may be applied to: raw, partially or completely cooked, refrigerated or deep frozen, or dried (irrespective of drying method) cut, ground, pressed, sliced (or just peeled) prods of vegetable and animal origin (fruits, dairy prods).
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