The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02900.x/fullpdf
Reference24 articles.
1. Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes;Calder;J Food Sci,2011
2. Chlorogenic acid content of fresh and processed potato determined by ultraviolet spectrophotometer;Dao;J Agric Food Chem,1992
3. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices;Fan;J Food Sci,2009
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality;Cereal Chemistry;2023-11-22
2. On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing;Potato Research;2022-09-01
3. Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls;American Journal of Potato Research;2022-07-14
4. Sucrose degradation pathways in cold-induced sweetening and its impact on the non-enzymatic darkening in sweet potato root;Food Chemistry;2020-05
5. Total polyphenols and antioxidant capacity of peel and leaves in twelve citrus;Scientia Agropecuaria;2018-03-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3