Browning inhibition of plant extracts on fresh‐cut fruits and vegetables

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

Published:2022-03-25 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Xiaoyan¹,Meng Wenbo¹,Chen Yilun¹,Peng Yong¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province Shandong Agricultural University Taian China

Funder

Natural Science Foundation of Shandong Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16532

Reference108 articles.

1. SENSORY AND FIRMNESS MEASUREMENTS OF CALCIUM- AND HEAT-TREATED APPLES

2. Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants

3. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products