| 摘要 |
The present invention relates to a method for inhibiting the discoloration of a starchy food during heating which involves applying to the food an effective amount of a compound of Formula I: (See formula I) wherein n is 1 or 2; and R is hydrogen, C1 to C4 alkyl, C2 to C4 alkenyl, C2 to C4 alkynyl, hydroxy, halo, C1 to C4 alkoxy, amino or carboxy. The invention is particularly useful for keeping french fried potatoes whiter during the frying process. |
