Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution

Quality Changes and Respiration Rates of Fresh-Cut Sunchoke Tubers (Helianthus tuberosus L.)

(2014) Qingguo Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue

(2013) Christian Ghidelli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

(2012) Ruslan Mosneaguta et al.   JOURNAL OF FOOD SCIENCE

Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes

(2011) Beth L. Calder et al.   JOURNAL OF FOOD SCIENCE

Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

(2010) Yurong Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Processing and Packaging Conditions on Quality of Refrigerated Potato Strips

(2010) M.E. Oner et al.   JOURNAL OF FOOD SCIENCE

Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

(2009) Ana B. Cabezas-Serrano et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY