Anti-Browning Effect of Plum Seed Extracts from Different Cultivars-Reference-Cited by-同舟云学术

Anti-Browning Effect of Plum Seed Extracts from Different Cultivars

Published:2021-04-30 Issue:4 Volume:50 Page:362-368
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Park Ji-Won¹^ORCID,Lee Tae-Jeong¹,Lee Syng-Ook¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Keimyung University

Funder

Keimyung University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-04-07.pdf

Reference26 articles.

1. Ahn SC, Lee GC. Effects of antibrowning agents on browning of apple slices during cold storage. Korean J Food Cook Sci. 2005. 21:24-32.

2. Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents

3. Chung HS, Toivonen P, Moon KD. Combined effects of vanillin and antibrowning agent on changes of quality and microorganisms in fresh-cut apples. Korean J Food Preserv. 2008. 15:385-389.

4. Control of Enzymatic Browning in Potato (Solanum tuberosum L.) by Sense and Antisense RNA from Tomato Polyphenol Oxidase

5. Prestorage hot water treatments (immersion, rinsing and brushing)

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