title: Inhibition of enzymatic browning in foods and beverages.
abstract: Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.
authors.affiliation: Opta Food Ingredients, Inc., Cambridge, MA 02139.
authors.forename: A J
authors.initials: AJ
authors.lastname: McEvily
authors.forename: R
authors.initials: R
authors.lastname: Iyengar
authors.forename: W S
authors.initials: WS
authors.lastname: Otwell
mesh_terms: D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005503:Food Additives / Q000494:pharmacology*; D015416:Maillard Reaction
chemical_list: D004791:Enzyme Inhibitors; D005503:Food Additives