Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate...

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Detalles Bibliográficos
Autores principales: Wu, Xin-Ting, Guo, Xiao-Na, Zhu, Ke-Xue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224084/
https://www.ncbi.nlm.nih.gov/pubmed/34063977
http://dx.doi.org/10.3390/foods10061156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224084/
https://www.ncbi.nlm.nih.gov/pubmed/34063977
http://dx.doi.org/10.3390/foods10061156

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