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Inhibition of enzymatic browning in apples, potatoes and mushrooms.

Author(s) : KAUR C., KAPOOR H. C.

Type of article: Article

Summary

The effects of different browning inhibitors such as ascorbic acid (AA), 4-hexylresorcinol (HR) and banana leaf extract (BLE) either alone or in different combinations was studied on apples, mushrooms, and potatoes. The results were compared with the samples treated with sulphites which are banned because of their toxic effects. A mixture of HR, AA and BLE significantly inhibited enzymatic browning during storage at 4 °C. The overall performance of this formulation was found to be better than that of sulphites.

Details

  • Original title: Inhibition of enzymatic browning in apples, potatoes and mushrooms.
  • Record ID : 2002-1391
  • Languages: English
  • Source: J. sci. ind. Res. - vol. 59 - n. 5
  • Publication date: 2000/05
  • Document available for consultation in the library of the IIR headquarters only.

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