The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning.

Wang, Tingting; Yan, Ting; Shi, Jingkun; Sun, Yanmei; Wang, Qingguo; Li, Qingqing

Wang, Tingting; Yan, Ting; Shi, Jingkun; Sun, Yanmei; Wang, Qingguo; Li, Qingqing.

Afiliación

Wang T; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Yan T; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Shi J; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Sun Y; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Wang Q; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Li Q; College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China. Electronic address: anruihu001@163.com.

Food Res Int ; 164: 112449, 2023 02.

Article en En | MEDLINE | ID: mdl-36738009

Asunto(s)

Antioxidantes; Solanum tuberosum; Solanum tuberosum/química; Peróxido de Hidrógeno; Peroxidasa/metabolismo; Fenilanina Amoníaco-Liasa/metabolismo; Catecol Oxidasa/metabolismo

Palabras clave

Cell structure; Cultivars; Enzymatic browning; Enzyme activity; Fresh-cut potato

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum tuberosum / Antioxidantes Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google