摘要
介绍了果蔬加工过程中酶促褐变与非酶褐变的原理,综述了果蔬加工中酶促褐变与非酶褐变的抑制方法。
Browning usually appear in processing of fruits and vegetables and influences the quality and appearance. Browning was classed as enzymatic browning and non-enzymatic browning. This paper reviews the principles of browning and methods of restraining enzymatic and non-enzymatic browning during processing of fruits and vegetables.
出处
《保鲜与加工》
CAS
2007年第3期11-14,共4页
Storage and Process
关键词
果蔬
褐变
fruits and vegetables
browning
作者简介
许勇泉（1983-），男，汉族，福建人，硕士，主要从事农产品保鲜与加工研究工作。
尹军峰同志为本文通讯作者。
