Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents-Reference-Cited by-同舟云学术

Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents

Published:2019-10 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lim Win Yee¹,Cheun Cing Fang¹,Wong Chen Wai¹^ORCID

Affiliation:

1. Department of Biotechnology Faculty of Applied Sciences UCSI University Jalan Menara Gading UCSI Heights Kuala Lumpur Malaysia

Funder

Pioneer Scientist Incentive Fund (PSIF), UCSI University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14195

Reference44 articles.

1. Physicochemical properties of twenty-one Caribbean sweet potato cultivars

2. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO‐catechol‐cysteine reaction products;Ali H. M.;Journal of Food Science and Technology,2015

3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

4. Xanthine Alkaloids: Occurrence, Biosynthesis, and Function in Plants

5. The effects of Maillard reaction products on apple and potato polyphenoloxidase and their antioxidant activity

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