Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures-Reference-Cited by-同舟云学术

Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

Published:2020-02-13 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Dite Hunjek Draženka¹,Repajić Maja²^ORCID,Ščetar Mario²,Karlović Sven²,Vahčić Nada²,Ježek Damir²,Galić Kata²,Levaj Branka²

Affiliation:

1. Adria Snack Company d.o.o. Zagreb Croatia

2. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia

Funder

Croatian Science Foundation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14391

Reference50 articles.

1. New approaches in improving the shelf life of minimally processed fruit and vegetables

2. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging

3. Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

4. EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH-CUT POTATOES

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