Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)-Reference-Cited by-同舟云学术

Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)

Published:2015-07-05 Issue:9 Volume:8 Page:1982-1994
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Vasconcelos Christiane Mileib,de Oliveira Eduardo Basílio,Rossi Stephania Nunes,Arantes Luma Furtado,Puschmann Rolf,Chaves José Benício Paes

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1558-0.pdf

Reference67 articles.

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2. Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E. I., & Saleh, M. A. (2014). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology. doi: 10.1007/s13197-014-1437-0 .

3. Association of Official Analytical Chemist’s - AOAC (2000). Official methods of Analysis of Association of Official Analytical Chemists. 17th. Arlington:AOAC Inc..

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