Substitution of additives in horseradish sauce: technological strategies and efficacy

Substitution of additives in horseradish sauce: technological strategies and efficacy

An additive-free horseradish sauce was produced by replacing citric acid and sulfites, commonly used as acidifying, and antimicrobial/anti-browning agents, respectively. Unripe grape juice was used as acidifier, while steam blanching was applied to inactivate horseradish peroxidase (HRP) to avoid br...

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Bibliographic Details
Main Authors: Flavia Bianchi, Annika Kofler, Giulia Maria Marchetti, Annagrazia Arbore, Elisa Maria Vanzo, Elena Venir
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Byproduct
Verjuice/unripe grape juice
Horseradish peroxidase
Myrosinase
Allyl isothiocyanate
Mustard seeds
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001069
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