Non-sulfur Anti-browning Technology of Chopped Capsicum
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Abstract:
Different non-sulfur color fixative was studied for chopped capsicum in order to prevent browning of chopped capsicum during the processing and storage to meet high requirements of food safety. Orthogonal experiment showed that the best combination of non-sulfur color fixative was citric acid 0.20%, sodium erythorbate 0.40% and EDTA-2Na 0.02%.
