Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments-Reference-Cited by-同舟云学术

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

Published:2021-05-17 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Rashid Muhammad Hamdan¹,Khan Moazzam Rafiq¹,Roobab Ume²^ORCID,Rajoka Muhammad Shahid Riaz³,Inam‐ur‐Raheem Muhammad¹,Anwar Raheel⁴,Ahmed Waqar¹,Jahan Musarrat¹,Ijaz Muhammad Rafaqat Ather¹,Asghar Malik Muhammad⁵,Shabbir Muhammad Asim¹^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Food and Feed Immunology Group Graduate School of Agricultural Science Tohoku University Sendai Japan

4. Institute of Horticulture University of Agriculture Faisalabad Pakistan

5. Postharvest Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15582

Reference125 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Pineapple juice production using ultraviolet pasteurisation: Potential cost implications;Adzahan N. M.;Journal of Agribusiness Marketing,2011

3. The combined effect of formic acid and Nisin on potato spoilage

4. Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

5. Influence of thermal and pressure treatments on inhibition of potato tubers sprouting

Cited by 20 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. 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

2. Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage;Journal of Food Measurement and Characterization;2024-05-28

3. Enhancing Quality Fruit Composition in Red Currant Cultivars by Foliar Calcium Application across Preharvest and Postharvest Stages;Journal of Food Quality;2024-04-12

4. Use of different food additives to control browning in fresh‐cut potatoes;Food Science & Nutrition;2023-10-06

5. Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches;Agronomy;2023-07-28