METHOD AND AGENT FOR INHIBITING QUALITY-REDUCING PROCESSES IN FOOD PRODUCTS

摘要

The present invention relates to a method for preventing or inhibiting quality-reducing processes in a food product, comprising: applying in a suitable manner casein and/or a hydrolysate and/or one or more fragments thereof as inhibitor of metal-containing enzymes during the preparation, processing or preserving of the food product. The metal-containing enzymes are for instance lipoxygenase, polyphenoloxidase or peroxidase.