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

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 Δ<i>L</i>* decreased and Δ<i>a</i>*, Δ<i>b</i>* increased. The L-cysteine could reduce the pH value and polyphen...

Full description

Bibliographic Details
Main Authors: Xin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
L-cysteine
browning
mechanism
inhibition
FWN
Online Access:https://www.mdpi.com/2304-8158/10/6/1156

Similar Items

Similar Items