Discoloration in Raw and Processed Fruits and Vegetables
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390600762647
Reference162 articles.
1. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C
2. Review: Enzyme inactivation during heat processing of food-stuffs
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4. How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
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