Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

Author:

Bustos M.C.,Mazzobre M.F.,Buera M.P.

Funder

Secretaría de Ciencia y Técnica, Universidad de Buenos Aires

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis;Agudelo-Laverde;LWT–Food Science and Technology,2013

2. The retardation of enzymatic browning in avocado purée and guacamole;Bates;Proceedings of the Florida State Horticultural Society,1968

3. The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts;Bustos;International Journal of Food Studies,2014

4. Phenolic compounds in Brassica vegetables;Cartea;Molecules,2011

5. Di Rienzo, J., Casanoves, F., Balzarini, M. G., Gonzalez, L., Tablada, M. &Robledo, C. W., InfoStat version 2012. Grupo InfoStat, FCA, Universidad Nacional de Córdoba, Argentina. URL http://www.infostat.com.ar.

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