Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava-Reference-Cited by-同舟云学术

Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava

Published:2019-03-18 Issue:5 Volume:43 Page:e12840
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Coelho Daniel Gomes¹^ORCID,Fonseca Kelem Silva²,de Mélo Neto Domingos Ferreira³,de Andrade Moab Torres¹,Coelho Junior Luiz Ferreira³,Ferreira‐Silva Sergio Luiz²,Simões Adriano do Nascimento²^ORCID

Affiliation:

1. Federal University of Viçosa Viçosa Brazil

2. Federal Rural University of Pernambuco Serra Talhada Brazil

3. Federal University of Ceará Fortaleza Brazil

Funder

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12840

Reference44 articles.

1. Transcriptome profiling of low temperature-treated cassava apical shoots showed dynamic responses of tropical plant to cold stress

2. Changes in the oxidative metabolism of cassava (Manihot esculenta Crantz) roots associated with cultivation managements

3. REACTIVE OXYGEN SPECIES: Metabolism, Oxidative Stress, and Signal Transduction

4. Color, flavor, texture, and nutritional quality of fresh‐cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett D. M.;Food Science and Nutrition,2010

5. Cassava: An appraisal of its phytochemistry and its biotechnological prospects

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