Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents-Reference-Cited by-同舟云学术

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Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

Published:2005-04 Issue:4 Volume:40 Page:377-383
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Gonzalez-Aguilar Gustavo Adolfo,Ruiz-Cruz Saul,Soto-Valdez Herlinda,Vazquez-Ortiz Francisco,Pacheco-Aguilar Ramon,Wang Chien Yi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00940.x/fullpdf

Reference30 articles.

1. Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity

2. Quality Parameters of Packaged Refrigerated Apple Cubes in Orange Juice

3. Physiology of Lightly Processed Fruits and Vegetables

4. Extending Storage Life of Fresh-Cut Apples Using Natural Products and Their Derivatives

Cited by 38 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. γ-Aminobutyric Acid and Antioxidant Changes in Fresh-cut Cantaloupe, Pineapple, and Cauliflower during Storage;HortScience;2024-09

2. Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water;Food Science & Nutrition;2024-06-25

3. Minimal Processing of Fruits and Vegetables;Recent Advances in Postharvest Technologies, Volume 2;2024

4. Stepwise cooling and thickness of sliced pineapple fruit in subcooling tolerance;IOP Conference Series: Earth and Environmental Science;2022-07-01

5. Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears;Horticulturae;2022-05-17

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