Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage-Reference-Cited by-同舟云学术

Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage

Published:2021-11-30 Issue:2 Volume:57 Page:983-994
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhao Wenting¹^ORCID,Wang Yue¹,Ma Yue¹,Liang Hao²,Zhao Xiaoyan¹

Affiliation:

1. Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China

2. Longda Food Group Co. LTD Shandong 265231 China

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Beijing Academy of Agricultural and Forestry Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15453

Reference38 articles.

1. Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce

2. Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

3. Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple

4. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

5. Modified‐atmosphere packaging of minimally processed “Lollo Rosso” (Lactuca sativa) phenolic metabolites and quality changes;Gil M.I.;European Food Research and Technology,1998

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