Inhibition of enzymatic browning in foods and beverages
- 1 January 1992
- journal article
- review article
- Published by Taylor & Francis Ltd in Critical Reviews in Food Science and Nutrition
- Vol. 32 (3), 253-273
- https://doi.org/10.1080/10408399209527599
Abstract
Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review fouses on compositions that are of practical relevance to food use.Keywords
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