ExLibris header image
SFX Logo
Title: Role of citric acid in the after-cooking darkening of .gamma.-irradiated potato tubers
Source:

Journal of Agricultural and Food Chemistry [0021-8561] Thomas, Paul yr:1979


Collapse list of basic services Basic
Full text
Full text available via American Chemical Society Journals
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. "Alternative treatment reduces after-cooking darkening in potatoes." Emerging food R & D report. 25.1. Link to SFX for this item
2. MATHEIS, G. "ENZYMATIC BROWNING OF FOODS - QUANTITATIVE RELATIONSHIPS BETWEEN BROWNING AND FOOD CONSTITUENTS." Zeitschrift für Lebensmittel-Untersuchung und -Forschung 176.6 (1983): 454-462. Link to Full Text for this item Link to SFX for this item
3. Calder, Beth L. "The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes." Journal of food science 77.10 (2012). Link to Full Text for this item Link to SFX for this item
4. THOMAS, P. "INVOLVEMENT OF POLYPHENOLS IN THE AFTER-COOKING DARKENING OF GAMMA-IRRADIATED POTATOES." Journal of food science 46.5 (1981): 1620-1621. Link to Full Text for this item Link to SFX for this item
5. Mosneaguta, R. "The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition." Journal of food science 77.11 (2012): -40. Link to Full Text for this item Link to SFX for this item
6. Perla, V. "Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers." Food science & technology 45.2: 161-171. Link to SFX for this item
7. Lante, A. "Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes." Lebensmittel-Wissenschaft + [i.e. und] Technologie 43.3 (2010): 409-414. Link to SFX for this item
8. MAZZA, G. "CONTROL OF AFTER-COOKING DARKENING IN POTATOES WITH EDIBLE FILM-FORMING PRODUCTS AND CALCIUM-CHLORIDE." Journal of agricultural and food chemistry 39.12 (1991): 2163-2166. Link to Full Text for this item Link to SFX for this item
9. Kaack, K. "The influence of mechanical impact and storage conditions on subsurface hardening in pre-peeled potatoes (Solanum tuberosum L.)." Potato research 45.1 (2002): 1-8. Link to SFX for this item
10. Friedman, M. "Potato polyphenols: Role in the plant and in the diet." ACS symposium series 662 (1997): 61-93. Link to SFX for this item
Select All Clear All

Expand list of advanced services Advanced