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Inhibition of enzymatic browning in foods and beverages
A J McEvily1, R Iyengar, W S Otwell
1Opta Food Ingredients, Inc., Cambridge, MA 02139.
Critical Reviews in Food Science and Nutrition
|January 1, 1992
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 focuses on compositions that are of practical relevance to food use.