Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
The effect of antioxidants controlling enzymatic browning of eggplants was studied in extract and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride, cyclodextrin, cysteine (Cys), hexametaphosphate and 4-hexylresorcinol (Hexyl) at d...
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Acceso en línea: | http://hdl.handle.net/20.500.11939/5268 |
Ejemplares similares: Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
- Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
- Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
- Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging
- Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
- Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
- Effect of Soy protein-based edible coatings with antioxidant activity and modified atmosphere packaging on the quality of fresh-cut produces