HUT54879A - Process for inhibiting the brownings caused by the maillard, the caramelization, the ascorbic acid oxidation and the phenolaze or other similar enzyme by the application of sulfite alternatives - Google Patents

Process for inhibiting the brownings caused by the maillard, the caramelization, the ascorbic acid oxidation and the phenolaze or other similar enzyme by the application of sulfite alternatives

Info

Publication number
HUT54879A
HUT54879A HU895351A HU535189A HUT54879A HU T54879 A HUT54879 A HU T54879A HU 895351 A HU895351 A HU 895351A HU 535189 A HU535189 A HU 535189A HU T54879 A HUT54879 A HU T54879A
Authority
HU
Hungary
Prior art keywords
phenolaze
brownings
caramelization
maillard
sulfite
Prior art date
Application number
HU895351A
Other languages
Hungarian (hu)
Other versions
HU203835B (en
HU895351D0 (en
Inventor
Miklosne Perl
Mendel Friedman
Original Assignee
Miklosne Perl
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miklosne Perl filed Critical Miklosne Perl
Priority to HU895351A priority Critical patent/HU203835B/en
Publication of HU895351D0 publication Critical patent/HU895351D0/en
Publication of HUT54879A publication Critical patent/HUT54879A/en
Publication of HU203835B publication Critical patent/HU203835B/en

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  • Storage Of Fruits Or Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Sulphite treatments to prevent brown discolouration of prods. is replaced by mixing in them or immersing them in aq. solns of N-acetyl-L-cysteine of suitable concn. This treatment may be applied to: raw, partially or completely cooked, refrigerated or deep frozen, or dried (irrespective of drying method) cut, ground, pressed, sliced (or just peeled) prods of vegetable and animal origin (fruits, dairy prods).
HU895351A 1989-10-18 1989-10-18 Method for inhibiting the maillart-reaction, the caramellization, the ascorbic-acid oxidation and the enzyme browning by applying sulfite-alternatives HU203835B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU895351A HU203835B (en) 1989-10-18 1989-10-18 Method for inhibiting the maillart-reaction, the caramellization, the ascorbic-acid oxidation and the enzyme browning by applying sulfite-alternatives

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU895351A HU203835B (en) 1989-10-18 1989-10-18 Method for inhibiting the maillart-reaction, the caramellization, the ascorbic-acid oxidation and the enzyme browning by applying sulfite-alternatives

Publications (3)

Publication Number Publication Date
HU895351D0 HU895351D0 (en) 1990-01-28
HUT54879A true HUT54879A (en) 1991-04-29
HU203835B HU203835B (en) 1991-10-28

Family

ID=10970163

Family Applications (1)

Application Number Title Priority Date Filing Date
HU895351A HU203835B (en) 1989-10-18 1989-10-18 Method for inhibiting the maillart-reaction, the caramellization, the ascorbic-acid oxidation and the enzyme browning by applying sulfite-alternatives

Country Status (1)

Country Link
HU (1) HU203835B (en)

Also Published As

Publication number Publication date
HU203835B (en) 1991-10-28
HU895351D0 (en) 1990-01-28

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Legal Events

Date Code Title Description
HMM4 Cancellation of final prot. due to non-payment of fee
HNF4 Restoration of lapsed final prot.