Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3303-y/fulltext.html
Reference36 articles.
1. Abubakr ASM (2016) Antibrowning activity of bioactive peptides from lab-cultured skim milk hydrolysate. Int J Curr Microbiol Appl Sci 5:212–228
2. Ali HM, El-Gizawy AM, El-Bassiouny REI, Saleh MA (2015) Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO–catechol–cysteine reaction products. J Food Sci Technol 52:3651–3659
3. Altunkaya A (2011) Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca sativa). Food Chem 128:754–760
4. AOAC (1997) Official methods of analysis, 16th edn. AOAC International, Gaitherburg
5. Bal LM, Kar A, Satya S, Naik SN (2011) Kinetics of colour change of bamboo shoot slices during microwave drying. Int J Food Sci Technol 46:827–833
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