Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
http://link.springer.com/article/10.1007/s11540-018-9392-1/fulltext.html
Reference46 articles.
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3. Bottari NB, Mendes RE, Baldissera MD, Bochi GV, Moresco RN, Leal ML, Morsch VM, Schetinger MRC, Christ R, Gheller L, Marques ÉJ, Da Silva AS (2016) Relation between iron metabolism and antioxidants enzymes and δ-ALA-D activity in rats experimentally infected by Fasciola hepatica. Exp Parasitol 165:58–63
4. Buckow R, Ng S, Toepfl S (2013) Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability. Compr Rev Food Sci Food Saf 12:455–467
5. Busch J (1999) Enzymic browning in potatoes: a simple assay for a polyphenol oxidase catalysed reaction. Biochem Educ 27:171–173
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