Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage
Author:
Funder
Natural Science Foundation of Tianjin
Key Projects in the National Science and Technology Pillar Program
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chemistry,2016
2. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions;Allende;Postharvest Biology and Technology,2004
3. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit;Assis;Postharvest Biology and Technology,2001
4. Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples;Azevedo;Food Research International (Ottawa, Ontario),2018
5. Quantitative relationship between phenylalanine ammonia-lyase levels and phenylpropanoid accumulation in transgenic tobacco identifies a rate-determining step in natural product synthesis;Bate;Proceedings of the National Academy of Sciences of the United States of America,1994
Cited by 62 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes;Postharvest Biology and Technology;2024-10
2. Transcriptomics unravel the mechanism of CiPPO1 and CiPPO2 involved in regulating pecan kernel pellicle browning during storage;Scientia Horticulturae;2024-10
3. Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes;Potato Research;2024-06-29
4. Electron Beam Irradiation Inhibited Potato Sprouting by Regulating the Metabolism of Membrane Lipid Peroxidation and Antioxidant;Potato Research;2024-06-12
5. Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods;Fermentation;2024-03-21
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3