title: Browning prevention in fresh and dehydrated potatoes by SH-containing amino acids.
abstract: N-Acetyl-L-cysteine and reduced glutathione were excellent inhibitors of browning of potatoes. In most cases, these two SH-containing compounds were more efficient inhibitors than L-cysteine and approached the effectiveness of sodium sulphite. These considerations suggest that N-acetyl-L-cysteine and reduced glutathione merit extensive evaluation as potentially useful inhibitors for food products.
authors.affiliation: Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, Albany, California 94710.
authors.forename: M
authors.initials: M
authors.lastname: Friedman
authors.forename: I
authors.initials: I
authors.lastname: Molnár-Perl
authors.forename: D R
authors.initials: DR
authors.lastname: Knighton
mesh_terms: D000111:Acetylcysteine / Q000494:pharmacology*; D005502:Food / Q000592:standards; D005978:Glutathione / Q000494:pharmacology*; D015416:Maillard Reaction; D011198:Solanum tuberosum
chemical_list: D005978:Glutathione; D000111:Acetylcysteine