Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatasL.) to prevent enzymatic browning-Reference-Cited by-同舟云学术

Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatasL.) to prevent enzymatic browning

Published:2013-11-05 Issue:3 Volume:49 Page:876-883
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ojeda Gonzalo A.¹,Sgroppo Sonia C.¹,Zaritzky Noemí E.²

Affiliation:

1. Laboratorio de Tecnología Química y Bromatología; Facultad de Ciencias Exactas, Naturales y Agrimensura; UNNE; Av. Libertad 5460 Corrientes 3400 Argentina

2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); UNLP-CONICET; Calles 47 y 116 La Plata Buenos Aires 1900 Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv “Pérola”);Bierhals;Journal of Food Science,2011

5. Phenolic compounds and related enzymes are not rate limiting in browning development of fresh cut potatoes;Cantos;Journal of Agriculture and Food Chemistry,2002

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