Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment-Reference-Cited by-同舟云学术

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

Published:2018-07-11 Issue:1 Volume:99 Page:334-342
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Coelho Júnior Luiz F¹,Ferreira‐Silva Sérgio L¹,Vieira Marcos RS²,Carnelossi Marcelo AG³,Simoes Adriano N¹^ORCID

Affiliation:

1. Department of Plant ProductionSerra Talhada Academic Unit, Federal Rural University of Pernambuco Serra Talhada‐PE Brazil

2. Faculty of AgronomyFederal University of Pará Altamira‐PA Brazil

3. Department of Food TechnologyFederal University of Sergipe‐SE Brazil

Funder

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.9192

Reference39 articles.

1. Non-destructive sampling procedure for biochemical or gene expression studies on post-harvest physiological deterioration of cassava roots

2. Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

3. Chemical and histological changes in stored cassava roots of cultivars Catarina Amarela and Catarina Blanca;Reis Canto A;Acta Agron,2013

4. Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas

5. Changes in phenol metabolism of minimally processed baby cassava under different temperatures: An alternative to commercialization

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3. Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam;Food and Bioprocess Technology;2022-06-13

4. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt;International Journal of Gastronomy and Food Science;2022-03

5. Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam;Journal of the Science of Food and Agriculture;2021-06-10

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