Studies on browning inhibition technology and mechanisms of fresh-cut potato-Reference-Cited by-同舟云学术

Studies on browning inhibition technology and mechanisms of fresh-cut potato

Published:2017-03-08 Issue:6 Volume:41 Page:e13263
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Li Ling¹²,Bai Juanjuan¹,Wu Minming¹,Zhao Minmin¹,Wang Rongfang¹,Guo Mei¹²,Liu Haixue³,Liu Tieling¹²

Affiliation:

1. College of Food Science and Biotechnology; Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China

2. Tianjin Engineering Research Center of Agricultural Products Processing, No 22 Jinjing Road; Tianjin 300384 China

3. Agriculture Analysis and Testing Center, Tianjin Agricultural University, No 22 Jinjing Road; Tianjin 300384 China

Funder

Scientific Research Developing Fund Program of Tianjin Agricultural University

National Nature Science Foundation of China

Innovative Training Program of Tianjin College Students

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13263/fullpdf

Reference36 articles.

1. Browning inhibition mechanisms by cysteine, AA and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015

2. Characterization of polyphenol oxidase from cape gooseberry (Physalis peruviana L.) fruit;Bravo;Food Chemistry,2016

3. Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes;Calder;Journal of Food Science,2011

4. Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby romaine lettuce (Lactuca sativa L. cv. Duende);Chisari;Food Chemistry,2009

5. Cassava starch coating and citric acid to preserve quality parameters of fresh-cut “Tommy Atkins” mango;Chiumarelli;Journal of Food Science,2010

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2. Transcriptome-wide N6-methyladenosine (m6A) methylation profiling of fresh-cut potato browning inhibition by nitrogen;Postharvest Biology and Technology;2022-05

3. Short-term warming inhibits polyphenol oxidase activity and influences free amino acid accumulation and de novo synthesis of tyrosine in fresh-cut potato;Postharvest Biology and Technology;2022-04

4. Recent advances in anti‐browning methods in minimally processed potatoes—A review;Journal of Food Processing and Preservation;2022-01-12

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