摘要
简述了苹果汁酶促褐变的机理,从物理、化学、生物等方面对当前苹果汁酶促褐变的抑制方法进行了比较,指出各种抑制方法的优缺点,进而提出苹果汁酶促褐变抑制方法的发展方向,为苹果汁加工业提供了理论和参考依据。
In this paper, mechanism of enzymatic browning on apple juice and comparison of different inhibition methods with physical, chemical and biologic were summarized. Advantages and disadvantages of various of methods were pointed out. Finally, development prospects of solution for enzymatic browning were proposed. These can provide theory and reference basis for apple juice processing industry.
出处
《中国农学通报》
CSCD
2008年第10期122-126,共5页
Chinese Agricultural Science Bulletin
关键词
苹果汁
酶促褐变
抑制方法
比较
apple juice, enzymatic browning, inhibition methods, comparison
