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The control of enzymic browning in fruit juices by cinnamic acids
Author(s) -
WALKER JOHN R. L.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00732.x
Subject(s) - browning , cinnamic acid , chemistry , ferulic acid , food science , biochemistry
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.