Enzymatic Browning of Aloe Product and its Control Methods

Abstract

Abstract: The mechanism of enzymatic Browning of Aloe product was analysed.The factors which affected enzymatic browning,for example,process conditions,pH,temperature,stockpile time,and so on,were studied.The principal methods,like heat treatment,acid treatment,sulphite and other chemicals treatments,isolation or removing oxygen methods,were discussed.

Key words: Aloe , Enzymatic browning , Temperature , pH , Stockpile time , Controlling measure

QIAN He, LIU Chang-Hong, ZHANG Tian. Enzymatic Browning of Aloe Product and its Control Methods[J]. FOOD SCIENCE, 2002, 23(10): 53-57.

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Enzymatic Browning of Aloe Product and its Control Methods

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