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1: Crit Rev Food Sci Nutr. 1992;32(3):253-73.Links

Inhibition of enzymatic browning in foods and beverages.

McEvily AJ, Iyengar R, Otwell WS.

Opta Food Ingredients, Inc., Cambridge, MA 02139.

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.

PMID: 1418602 [PubMed - indexed for MEDLINE]