Chemical and Physical Changes in Beet (Beta vulgaris L.) Root Tissue During Simulated Processing?Relevance to the "Black Ring" Defect in Canned Beets-Reference-Cited by-同舟云学术

Chemical and Physical Changes in Beet (Beta vulgaris L.) Root Tissue During Simulated Processing?Relevance to the "Black Ring" Defect in Canned Beets

Published:1990-07 Issue:4 Volume:55 Page:1039-1041
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PARKIN KIRK L.,IM JI-SOON

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01592.x/fullpdf

Reference18 articles.

1. Firming of potatoes. Biochemical effects of preheating

2. Darkening of Red Beets, Beta Vulgaris

3. THE CAUSE OF "BLACK BEETS": AN EXAMPLE OF OLIGODYNAMIC ACTION AS A CONTRIBUTORY CAUSE OF SPOILAGE

4. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

5. M.C. Halbrooks, 1981 . Boron utilization in the table beet and the relation of short-term boron stress to blackheart injury . M.S. thesis , Univ. of Wisconsin,

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