Compositions and methods for inhibiting browning in foods using

Details Compositions and methods for inhibiting browning in foods using Compositions and methods for inhibiting browning in foods using

1990-06-13

1991-10-22

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

426270, 426380, 426331, 426541, 564170, A23B 700

Patent

active

050594389

ABSTRACT:
Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.

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