Thermal processes improving antibrowning potential of mixed<i>Aloe vera</i>and pineapple core extract solution on browning inhibition of fresh‐cut apples-Reference-Cited by-同舟云学术

Thermal processes improving antibrowning potential of mixedAloe veraand pineapple core extract solution on browning inhibition of fresh‐cut apples

Published:2022-09 Issue:10 Volume:57 Page:6881-6889
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Takeungwongtrakul Sirima¹^ORCID,Sai‐Ut Samart²,Waraput Thidarat¹,Supapvanich Suriyan¹^ORCID

Affiliation:

1. Department of Agricultural Education, School of Industrial Education and Technology King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand

2. Department of Food Science, Faculty of Science Burapha University Chonburi 20131 Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16036

Reference28 articles.

1. Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices

2. Enzymatic Reaction by Combination of Bromelain and Aloe Vera Extracts as Anti-Browning Agent

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

4. Application of natural extracts from pineapple juice on inhibiting browning symptom of fresh-cut ‘Nam dok mai’ mango

5. Elicitor- and wound-induced oxidative cross-linking of a proline-rich plant cell wall protein: A novel, rapid defense response

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