摘要
果蔬贮藏和加工过程中的褐变是影响其品质的一个重要因素。褐变产生的因素较多,其中酶促褐变是果蔬褐变的最主要原因,也是果蔬贮藏和加工品质保证的主要障碍。概述褐变产生的原因及其控制的方法。
Rapid browning during storage was the main problem resulting in restrictions on the fruits and vegetables to long-distant markets. There were many reasoms of browning, the enzymetic browning was the mostimportant, and it was the main handicap in processing and storage. The mechanism of enzymatic browning and methods to control browning are summarized.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期159-162,共4页
Food Research and Development
基金
江苏省科技攻关项目(编号BE2006315)
关键词
褐变
机理
控制
browning
mechanism
control
