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enzymatic browning [1 record]

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Record 1 1991-02-12

English

Subject field(s)
  • Biochemistry
  • Food Industries
CONT

A great deal of attention has been given to controlling enzymatic browning in cut fruits and vegetables.

French

Domaine(s)
  • Biochimie
  • Industrie de l'alimentation
CONT

Un aliment peut brunir de deux manières tout à fait différentes. L'une d'entre elles est le brunissement enzymatique de la surface coupée d'aliments tels que les pommes ou les pommes de terre (...)

OBS

Dans les fruits congelés, en particulier ceux qui contiennent naturellement peu d'acide ascorbique, le brunissement enzymatique ainsi que la détérioration de la saveur sont à redouter.

Spanish

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