Inhibition of Enzymatic Browning in Fresh Fruit and Vegetable Juices by Soluble and Insoluble Forms of β-Cyclodextrin Alone or in Combination with Phosphates

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2591-2594

  Hicks, Kevin B ^a   Haines, Rebecca M ^a   Tong, Cindy B S ^a,c   Sapers, Gerald M ^a   El Atawy, Yehia ^a,d   Irwin, Peter L ^a   Seib, Paul A ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MINNESOTA   (United States)

^d CAIRO UNIVERSITY   (Egypt)

Author keywords

Cyclodextrins; Enzymatic browning; Inhibition; Phosphates; Phytic acid; Vegetable and fruit juice

Indexed keywords

APIUM GRAVEOLENS VAR. DULCE; MALUS X DOMESTICA; PYRUS COMMUNIS; VITIS SP.;

EID: 0000291546     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960181h     Document Type: Article

References (16)

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