Control of enzymatic browning in apple slices by using ascorbic acid under different conditions-Reference-Cited by-同舟云学术

Control of enzymatic browning in apple slices by using ascorbic acid under different conditions

Published:1993-01 Issue:1 Volume:43 Page:71-76
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

El-Shimi Nahed M.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088098.pdf

Reference18 articles.

1. Augustin MA, Ghazali HM, Hasinal Hashim (1985) Polyphenol oxidase from Guava (Psidium guajave L.). J Sci Food Agric 36: 1259

2. Borenstein B (1965) The comparative properties of ascorbic acid and erythorbic acid. Food Technol 19: 1719

3. Dauerfeind JC, Pinkert DM (1970) Food processing with added ascorbic acid. Adv Food Res 18: 219

4. Eskin NAM, Henderson HM, Toznsend RJ (1971) Biochemistry of foods, Academic Press. New York, San-Fransisco, London

5. Guandagni DO, Nimmo CC (1957) The time-temperature tolerance of frozen foods. III-Effectiveness of vacuum oxygen removal, and milk heat in controlling browning in frozen peaches. Food Technol 11: 43

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