Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the...
| Main Authors: | , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Editura AcademicPres
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6650 https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700 |
Similar Items: Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
- Effect of antioxidants and pH on the quality and polyphenol oxidase activity of minimally processed eggplant (Solanum melongena L.)
- Impacts of bt brinjal (eggplant) technology in Bangladesh
- Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese
- Gender Evaluation of Tomato and Eggplant in Koutiala and Bougouni Districts in Mali
- Ethnobotanical characterization of scarlet eggplant (Solanum aethiopicum L.) varieties cultivated in Benin (West Africa)
- Gender equity and the sustainability of farming improved vegetable varieties: an analysis of tomato and African eggplant production in southern Mali