Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes
Author:
Affiliation:
1. Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
2. Department of Chemistry Missouri University of Science and Technology Rolla MO USA
Funder
Sakarya Üniversitesi
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13378
Reference48 articles.
1. Phenolic Compounds in the Potato and Its Byproducts: An Overview
2. Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables
3. Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit
4. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
5. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
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