Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam-Reference-Cited by-同舟云学术

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Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

Published:2021-06-10 Issue:1 Volume:102 Page:121-131
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Morais Maria Aparecida¹^ORCID,Fonseca Kelem Silva¹^ORCID,Medeiros Rosilene Alves¹^ORCID,Andrada Lucas Vinícius Pierre¹^ORCID,Saraiva Rogério de Aquino¹^ORCID,Ferreira‐Silva Sérgio Luiz¹^ORCID,Lima André Luiz¹^ORCID,Simões Adriano¹^ORCID

Affiliation:

1. Department of Plant Production, Serra Talhada Academic Unit Federal Rural University of Pernambuco Serra Talhada Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11338

Reference45 articles.

1. Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

2. Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava

3. Minimal Processing of Fresh Fruit, Vegetables, and Juices

4. Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

5. Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment

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