Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue-Reference-Cited by-同舟云学术

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Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue

Published:2013-05-17 Issue:4 Volume:38 Page:1501-1510
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ghidelli Christian¹,Mateos Milagros²,Rojas-Argudo Cristina¹,Pérez-Gago María B.¹³

Affiliation:

1. Centro de Tecnología Poscosecha; Instituto Valenciano de Investigaciones Agrarias; 46113 Moncada Valencia Spain

2. PASAPTA; Universidad CEU-Cardenal Herrera; 46113 Moncada Valencia Spain

3. Instituto Valenciano de Investigaciones Agrarias - Fundación AGROALIMED; 46113 Moncada Valencia Spain

Funder

Instituto Nacional de Investigación y Tecnologia Agraria y Alimentaria

European Union

IVIA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12109/fullpdf

Reference37 articles.

1. The control of polyphenol oxidase activity in fruits and vegetables;Almeida;Plant Foods Hum. Nutr.,1995

2. Phenolic composition and browning susceptibility of various apple cultivars at maturity;Amiot;J. Food Sci.,1992

3. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis;Amodio;Postharvest Biol. Technol.,2011

4. Browning prevention by ascorbic acid and 4-hexylresorcinol: Different mechanism of action on polyphenol oxidase in the presence and in the absence of substrates;Arias;J. Food Sci.,2007a

5. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction;Arias;J. Food Sci.,2007b

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2. Fabrication and Characterizations of Sodium Alginate and Sodium Hydroxymethyl Cellulose Composite Film Embedded with Ascorbic Acid and Cross-Linked Through Propylene Glycol for Preservation of Purple Eggplants;2024

3. Application of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage;Revista Facultad Nacional de Agronomía Medellín;2023-05-01

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