Showing papers by "Apple Inc. published in 1964"
TL;DR: In this article, the use of cysteine to inhibit the enzymic browning of apple products has been re-investigated in the light of recent findings, and it was shown that smaller amounts of Cysteine inhibited browning and the inhibition was of much longer duration.
Abstract: The use of cysteine to inhibit the enzymic browning of apple products has been re-investigated in the light of recent findings. In comparison with ascorbic acid, smaller amounts of cysteine inhibited browning and the inhibition was of much longer duration. When used at optimum concentrations, cysteine did not give rise to any adverse effects on flavour or tinplate. A simple method for estimating the cysteine requirement for a particular apple juice blend was also devised.
32 citations