Antibrowning Compounds for Minimally Processed Potatoes: A Review
Author:
Affiliation:
1. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1650761
Reference102 articles.
1. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
2. Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
3. Minimal processing-preservation methods of the future: an overview
4. PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS
5. Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes
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