Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles.

Tang, Ying-Ying; Guo, Xiao-Na; Zhu, Ke-Xue

Tang, Ying-Ying; Guo, Xiao-Na; Zhu, Ke-Xue.

Afiliação

Tang YY; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Guo XN; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
Zhu KX; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Food Chem ; 412: 135533, 2023 Jun 30.

Article em En | MEDLINE | ID: mdl-36716630

Assuntos

Alimentos; Fosfatos; Catecol Oxidase/química

Palavras-chave

Auto-oxidization; Enzymatic browning; Polyphenol oxidase; Sodium hexametaphosphate; Yellow alkaline noodles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fosfatos / Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido

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