Inhibition du brunissement enzymatique des fruits et légumes de la 4e gamme.

The inhibition of enzymatic browning in minimally processed vegetables and fruits.

Auteurs : LAURILA E., KERVINEN R., AHVENAINEN R.

Type d'article : Article

Résumé

Historically, enzymatic browning has been controlled by the application of sulphites; however, there is a need to substitute sulphites with other methods. The most frequently studied alternative to sulphite is probably ascorbic acid. Current thinking suggests prevention of browning is most effective using an integrated approach where all stages of processing are optimized. In this mini-review, chemical, enzymatic and physical methods for preventing browning of vegetables and fruits have been compiled without neglecting the significance of raw material, peeling and packaging.

Détails

Titre original : The inhibition of enzymatic browning in minimally processed vegetables and fruits.
Identifiant de la fiche : 1999-3622
Langues : Anglais
Source : Postharvest News Inf. - vol. 9 - n. 4
Date d'édition : 08/1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

Voir la source

Indexation

Thèmes : Fruits;
Légumes
Mots-clés : Brunissement enzymatique; Traitement; Produit frais; Légume; Inhibition; Fruit