Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls-Reference-Cited by-同舟云学术

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Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls

Published:2022-07-14 Issue:4 Volume:99 Page:287-306
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Potato Res.

Author:

Hussain Raza,Sanabil ,Huali Xue,Kumar Arun,Parveen Rashida,Fatima Itrat,Tawfeuk Hasham Z.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

https://link.springer.com/content/pdf/10.1007/s12230-022-09884-1.pdf

Reference136 articles.

1. Acharya, T., A.K. Ray, and A. Gallagher. 2006. Image Processing: Principles and applications. Journal of Electronic Imaging 15: 9901. https://doi.org/10.1117/1.2348895.

2. Adams, J.B. 1994. Green colour development in potato cooking water. Food Chemistry 49: 295–298. https://doi.org/10.1016/0308-8146(94)90174-0.

3. Adams, J. B. 2010. Effect of enzymatic reactions oncolor of fruits and vegetables. In Enzymes in Fruit and Vegetable Processing (pp 33–58). CRC Press.

4. Adams, J.B., and H.M. Brown. 2007. Discoloration in raw and processed fruits and vegetables. Critical Reviews in Food Science & Nutrition 47: 319–333. https://doi.org/10.1080/10408390600762647.

5. Amtmann, A., H.J. Bohnert, and R.A. Bressan. 2005. Abiotic stress and plant genome evolution. search for new models. Plant Physiology 138: 127–130. https://doi.org/10.1104/pp.105.059972.

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5. Correction: Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls;American Journal of Potato Research;2022-07-22

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