Effects of Heat Treatment on Quality and Browning of Fresh-Cut Sugarcane-Reference-Cited by-同舟云学术

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Effects of Heat Treatment on Quality and Browning of Fresh-Cut Sugarcane

Published:2014-05-15 Issue:6 Volume:39 Page:688-696
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Luo Zisheng¹²³,Li Dongdong¹,Xie Jianwei¹,Feng Simin¹,Wang Yansheng¹

Affiliation:

1. College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China

2. Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang University; Hangzhou China

3. Fuli Institute of Food Science; Zhejiang University; Hangzhou China

Funder

Zhejiang Provincial Natural Science Foundation of China

National Natural Science Foundation of China

National High-tech R&D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12278/fullpdf

Reference37 articles.

1. Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples;Albanese;Food Chem.,2007

2. Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme;Basson;Food Chem.,2010

3. Alternative sanitizing methods to ensure safety and quality of fresh-cut kiwifruit;Beirão-da-Costa;J. Food Process. Pres.,2014

4. Changes in the activity and expression of 1-aminocyclopropane-1-carboxylate (ACC) synthase, ACC oxidase, and phenylalanine ammonia-lyase in asparagus spears in response to wound-induced ethylene synthesis;Bhowmik;Hortscience,2004

5. Assay for and enzymatic formation of an ethylene precursor, 1-aminocyclopropane-1-carboxylic acid;Boller;Planta,1979

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