Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing-Reference-Cited by-同舟云学术

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Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Published:2014-07-28 Issue:6 Volume:39 Page:985-993
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Pace Bernardo¹,Capotorto Imperatrice¹²,Ventura Maddalena³,Cefola Maria¹

Affiliation:

1. CNR - National Research Council of Italy; Institute of Sciences of Food Production; Via G. Amendola, 122/O 70126 Bari Italy

2. Department of Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy

3. Ortomad Srl; Pontecagnano Italy

Funder

MIUR Research Projects

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12312/fullpdf

Reference24 articles.

1. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenols content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem.,2008

2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa);Altunkaya;Food Chem.,2009

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. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol.,1995

5. An improved colorimetric method to quantify sugar content of plant tissue;Buysse;J. Exp. Bot.,1993

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1. Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes;Postharvest Biology and Technology;2024-10

2. Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging;Food Packaging and Shelf Life;2024-07

3. Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce;Horticulturae;2024-05-12

4. Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine;International Food Research Journal;2024-04-30

5. Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit;Foods;2024-03-09

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