Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
Author:
Affiliation:
1. Key Laboratory of Food Nutrition and Safety
2. Ministry of Education
3. Tianjin University of Science and Technology
4. Tianjin 300457
5. China
Abstract
Ultrasound treatment could inhibit browning of fresh-cut sweet potato by reducing PPO and POD activities while improving total antioxidant capacity.
Funder
National Key Research and Development Program of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/C9RA06418D
Reference51 articles.
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