Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices-Reference-Cited by-同舟云学术

Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices

Published:2021-09-13 Issue:12 Volume:56 Page:6388-6396
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wen Bo¹²,Li Da¹²,Du Xianfeng²³,Kedbanglai Phacharee¹²,Tang De¹,Huang Zhen¹,Ge Zibing⁴,Supapvanich Suriyan²⁵^ORCID

Affiliation:

1. School of Horticulture, Faculty of Agriculture Anhui Agricultural University Hefei Anhui Province China

2. One Road International Joint Research Center of Horticultural Products Quality and Post‐Harvest Biotechnology in Anhui Province One Belt

3. School of Tea and Food sciences Anhui Agricultural University Hefei Anhui Province China

4. Demonstration Park of Agricultural Science Institute of Taoxi Town Shucheng Agricultural Science Research Institute Anhui China

5. Department of Agricultural Education School of Industrial Education and Technology King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15331

Reference47 articles.

1. Effect of pre‐storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices;Ali S.;Journal of Food Biochemistry,2019

2. Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices

3. Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nuciferaGaertn.) root slices;Ali S.;Food Chemistry,2019

4. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

5. Ayala‐Zavala J.F.&González‐Aguilar G.(2010). Use of Additives to Preserve the Quality of Fresh‐Cut Fruits and Vegetables. Use of Additives to Preserve the Quality of Fresh‐Cut Fruits and Vegetables.

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1. Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron;Food Research International;2024-09