Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present st...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/7/1457 |