Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 μL/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 °C. Changes in col...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Zhang, Shaoying [verfasserIn]

Yu, Youwei

Xiao, Chunling

Wang, Xiangdong

Tian, Yuanyuan

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2013transfer abstract

Schlagwörter:

Browning

Phenolic metabolism

Carbon monoxide

Fresh-cut lotus root slice

Umfang:

5

Übergeordnetes Werk:

Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.]

Übergeordnetes Werk:

volume:53 ; year:2013 ; number:2 ; pages:555-559 ; extent:5

Links:

Volltext

DOI / URN:

10.1016/j.lwt.2013.04.001

Katalog-ID:

ELV027622371

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