The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
Author:
Funder
Universiti Putra Malaysia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2275-z.pdf
Reference64 articles.
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3. Alegria C, Pinheiro J, Duthoit M, Gonçalves EM, Moldão-Martins M, Abreu M (2012) Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments. LWT Food Sci Technol 48:197–203
4. Artés-Hernández F, Robles PA, Gómez PA, Tomás-Callejas A, Artés F (2010) Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharvest Biol Technol 55:114–120
5. Basaran N, Quintero-Ramos A, Moake MM, Churey JJ, Worobo RW (2004) Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation. Appl Environ Microbiol 70:6061–6065
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