The control of enzymic browning in fruit juices by cinnamic acids
- 25 August 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (4) , 341-345
- https://doi.org/10.1111/j.1365-2621.1976.tb00732.x
Abstract
Summary: The use of cinnamic, p‐coumaric and ferulic acids to control the browning of apple juice has been investigated. Concentrations of cinnamic acid greater than 0.5 mM effectively prevented browning for over 7 hr. A simple method for estimating the minimum concentration of inhibitor required for a particular variety or blend of juice is outlined.Keywords
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