Antibrowning Compounds for Minimally Processed Potatoes: A Review-Reference-Cited by-同舟云学术

Antibrowning Compounds for Minimally Processed Potatoes: A Review

Published:2019-08-09 Issue:5 Volume:36 Page:529-546
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Bobo-García Gloria¹,Arroqui Cristina¹^ORCID,Merino Gorka¹,Vírseda Paloma¹

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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