Recent advances in anti‐browning methods in minimally processed potatoes

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Published:2022-01-12 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Tsikrika Konstantina¹²^ORCID,Tzima Katerina¹,Rai Dilip K.¹

Affiliation:

1. Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland

2. Laboratory of Food Microbiology and Biotechnology Department of Food Science and Technology Agricultural University of Athens Athens Greece

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16298

Reference132 articles.

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4. A new insight into purification of polyphenol oxidase and inhibition effect of curcumin and quercetin on potato polyphenol oxidase

5. Using of group‐based selected flavonoids as alternative inhibitors for potato polyphenol oxidase

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