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| 鲜切果蔬酶促褐变机理及控制研究进展 | |
| 引用本文： | 程双,胡文忠,马跃,刘程惠. 鲜切果蔬酶促褐变机理及控制研究进展[J]. 食品与机械, 2009, 25(4) |
| 作者姓名： | 程双 胡文忠 马跃 刘程惠 |
| 作者单位： | 1. 大连工业大学生物与食品工程学院,辽宁,大连,116034 2. 大连民族学院生命科学学院,辽宁,大连,116600 3. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
| 基金项目： | 国家自然科学基金项目，辽宁省教育厅高等学校科研基金资助项目 |
| 摘 要： | 介绍酶促褐变的机理及与褐变相关的酶,并从物理、化学等方面介绍了一些新近发展的酶促褐变抑制方法. |
| 关 键 词： | 鲜切果蔬 酶促褐变 机理 控制 |
Research progress on enzymatic browning mechanism of fresh-cut fruits and vegetables and its control |
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| CHENG Shuang,HU Wen-zhong,MA Yue,LIU Cheng-hui. Research progress on enzymatic browning mechanism of fresh-cut fruits and vegetables and its control[J]. Food and Machinery, 2009, 25(4) | |
| Authors: | CHENG Shuang HU Wen-zhong MA Yue LIU Cheng-hui |
| Abstract: | Enzymatic browning is one of important problems influencing shelf-life of fresh-cut fruits and vegetables. In this paper, the mechanism of enzymatic browning and enzymes of browning-related were reviewed. Some methods, which deueloped recently, of controlling enzymatic browning for chemical and biological methods, were introduced. |
| Keywords: | Fresh-cut fruits and vegetables Enzymatic browning Mechanism Control |
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