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切分果蔬的酶促褐变抑制 被引量：9

Inhibition of enzymatic browning in minimally processed vegetables and fruits
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摘要 介绍了切分果蔬酶促褐变的基本原理、影响因素 ,得出了酶促褐变的抑制方法。 Consumes of minimally processed vegetables and fruits increase quickly in recent years because of its freshness, conveniency, nutrition and no\|pollution. Enzymatic browning is one of important disadvantages during processing or storage of minimally processed vegetables and fruits. The principles and influence factors of enzymatic browning and inhibition of enzymatic browning are discussed in this paper.
作者 黄光荣 陈劼
机构地区 浙江科技学院生物与化学工程学系
出处 《浙江科技学院学报》 CAS 2002年第1期21-25,共5页 Journal of Zhejiang University of Science and Technology
关键词 蔬菜 水果 酶促褐变 多酚氧化酶 抑制措施 食品加工 切分果蔬 fresh\|cut vegetables fruits enzymatic browning polyphenol oxidase
分类号 TS255.3 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献11

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二级参考文献23

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共引文献63

同被引文献124

引证文献9

二级引证文献84

浙江科技学院学报
2002年 第1期

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