Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples
Author:
Affiliation:
1. U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, PA, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2061413
Reference125 articles.
1. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon
2. Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices
3. Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
4. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction
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