LI Xiao-li
Abstract
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing. In this paper, we introduced the keystone and the influence factor of enzymatic browning, and also introduced some inhibition ways with physical, chemical and biologic methods.
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Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing. In this paper, we introduced the keystone and the influence factor of enzymatic browning, and also introduced some inhibition ways with physical, chemical and biologic methods.
Key concepts: Browning, Mechanism (biology), Enzyme, Food science, Chemistry, Biochemistry, Biotechnology, Biology