Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning

Mostrar todas las versiones(2)

To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, perox...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E.
Formato: INPR
Lenguaje:English
Materias:
Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares