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METHOD FOR INHIBITING THE MAILLART-REACTION, THE CARAMELLIZATION, THE ASCORBIC-ACID OXIDATION AND THE ENZYME BROWNING BY APPLYING SULFITE-ALTERNATIVES
METHOD FOR INHIBITING THE MAILLART-REACTION, THE CARAMELLIZATION, THE ASCORBIC-ACID OXIDATION AND THE ENZYME BROWNING BY APPLYING SULFITE-ALTERNATIVES
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机译:通过使用亚硫酸盐替代物抑制恶意化学反应,钙化,抗坏血酸氧化和酶增的方法
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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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