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Inhibition du brunissement enzymatique des pommes, des pommes de terre et des champignons.

Inhibition of enzymatic browning in apples, potatoes and mushrooms.

Auteurs : KAUR C., KAPOOR H. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Inhibition of enzymatic browning in apples, potatoes and mushrooms.
  • Identifiant de la fiche : 2002-1391
  • Langues : Anglais
  • Source : J. sci. ind. Res. - vol. 59 - n. 5
  • Date d'édition : 05/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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