The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition-Reference-Cited by-同舟云学术

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

Published:2012-10-26 Issue:11 Volume:77 Page:C1234-C1240
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Mosneaguta Ruslan,Alvarez Valente,Barringer Sheryl A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02957.x/fullpdf

Reference14 articles.

1. Burke AE. 2010 Quantifying fresh browning, polyphenol oxidase, total phenolic content, and vitamin C in select apple varieties and progeny PhD dissertation

2. Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes;Calder;J Food Sci,2011

3. Effect of cultivar and storage time on the volatile flavor components of baked potato;Duckham;J Agric Food Chem,2002

4. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices;Fan;J Food Sci,2009

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