2013•Academic Periodical of Farm Products ProcessingRequires access
Research Progress of Browning in Potato Processing
Zhu Xin-peng, H. F. Emilie Heng
Open publisher page 1 citations
Abstract
The reason of potato browning is non-enzymatic browning and enzymatic browning,which is mainly caused by the enzymatic browning during the processing.This paper summarizes research progress of the characteristics of the potato enzymatic browning and browning inhibitors.Dififerent methods can be used in combination to restrain browning,such as water washing,heat treatment,acid treatment,adding browning inhibitors and so on,the effects will be better.