2006•Storage and ProcessRequires access
Application of Anti-browning Agents of Processing of Cloudy Pear Juice
Zong Wei
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Abstract
Some anti-browning agents were added crushed pears into to study their ability of anti-browning effects. The resucts showed that cysteine, ascorbic acid, kojic acid, NaCl and CaCl2 are all effective inhibitors of enzymatic browning. Removing the gas in fruit puree could delay its enzymatic browning and reducing the time exposure of juice and puree to air also inhibit enzymatic browning.