Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes

Author:

Cabezas-Serrano A.B.,Amodio M.L.,Colelli G.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference46 articles.

1. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chemistry,2009

2. Effect of various inhibitors on enzymatic browning, total phenol content and total antioxidant activity of lettuce;Altunkaya;Food Chemistry,2008

3. Amodio, M.L., Cabezas-Serrano, A.B., Rinaldi, R., Colelli G., 2007. Implementation of rating scales for visual quality evaluation of various vegetable crops. In: Kader, A.A., Cantwell, M. (Eds.), Produce Quality Rating Scales and Color Charts. University of California Postharvest Horticulture Series No. 23, Davis, CA, USA (Appendix 1).

4. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis;Amodio;Postharvest Biology and Technology,2011

5. Oxidation of caffeic acid in the presence of l-cysteine: isolation of 2-S-cystinylcaffeic acid and evaluation of its antioxidant properties;Bassil;Food Research International,1999

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