Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used-Reference-Cited by-同舟云学术

Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used

Published:2019-10-06 Issue:6 Volume:55 Page:2323-2334
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pęksa Anna¹,Miedzianka Joanna¹^ORCID,Szumny Antoni²,Łyczko Jacek²,Nemś Agnieszka¹,Kita Agnieszka¹

Affiliation:

1. Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland

2. Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14377

Reference55 articles.

1. Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds

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3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

4. Kinetic and thermodynamic aspects of the chain-breaking antioxidant activity of ascorbic acid derivatives in non-aqueous media

5. Improving storage life of cut apple and potato with edible coating

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