Browning prevention in fresh and dehydrated potatoes by SH-containing amino acids

Mendel Friedman, Ibolya Molnár-Perl, Derek R. Knighton

Research output: Contribution to journalArticle

16 Citations (Scopus)


N-Acetyl-L-cysteine and reduced glutathione were excellent inhibitors of browning of potatoes. In most cases, these two SH-containing compounds were more efficient inhibitors than L-cysteine and approached the effectiveness of sodium sulphite. These considerations suggest that N-acetyl-L-cysteine and reduced glutathione merit extensive evaluation as potentially useful inhibitors for food products.

Original languageEnglish
Pages (from-to)499-503
Number of pages5
JournalFood Additives and Contaminants
Issue number5
Publication statusPublished - Jan 1 1992


  • Browning prevention
  • Dehydrated potatoes
  • Food browning
  • Food quality
  • Food safety
  • N-acetyl-L-cysteine
  • Reduced glutathione

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)
  • Chemistry(all)
  • Toxicology
  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

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