Enzymatic browning in apple products and its inhibition treatments: A comprehensive review-Reference-Cited by-同舟云学术

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Published:2022-10-27 Issue:6 Volume:21 Page:5038-5076
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Arnold Marcellus¹^ORCID,Gramza‐Michałowska Anna¹^ORCID

Affiliation:

1. Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13059

Reference137 articles.

1. Dipping fresh‐cut apples in citric acid before plasma‐integrated low‐pressure cooling improves Salmonella and polyphenol oxidase inactivation

2. Gallotannin and Annona muricata extract inhibit polyphenol oxidase activity and mitigate browning in Malus domestica;Adeyemi O. S.;EurAsian Journal of BioSciences,2019

3. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

4. Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice

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