Evaluation of cooking, nutritional, and quality characteristics of fresh‐cut potato slice pretreated with acetic acid-Reference-Cited by-同舟云学术

Evaluation of cooking, nutritional, and quality characteristics of fresh‐cut potato slice pretreated with acetic acid

Published:2021-12-25 Issue:1 Volume:87 Page:427-437
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gong Weihua¹^ORCID,Shi Bingyan²,Zeng Fan‐kui³,Dong Nan⁴,Lei Zunguo⁴,Liu Jia²⁴

Affiliation:

1. National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia Ulmoides Jishou University Jishou P. R. China

2. School of Liquor & Food Engineering Guizhou University Guiyang P. R. China

3. Research & Development Center for Eco‐material and Eco‐Chemistry, Lanzhou Institute of Chemical Physics Chinese Academy of Sciences Lanzhou P. R. China

4. Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16000

Reference40 articles.

1. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

2. Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

3. [17] Amylases, α and β

4. The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes

5. Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch

Cited by 7 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. Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes;Food Chemistry: X;2024-12

2. Acetic acid delays fresh-cut cassava browning through fine-tunning redox homeostasis;Scientia Horticulturae;2024-02

3. Lemon Juice Pretreatment as a Strategy to Preserve the Quality and Enhance the Texture of Cooked Potato Slices of Different Sizes;2024

4. Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone;Foods;2023-09-14

5. Effect of Alginate-Based Edible Coating Containing Thyme Essential Oil on Quality and Microbial Safety of Fresh-Cut Potatoes;Horticulturae;2023-04-29