Use of different food additives to control browning in fresh‐cut potatoes

Use of different food additives to control browning in fresh‐cut potatoes

Abstract Fresh‐cut potato browning is a severe problem in the potato processing industry. Ascorbic acid, L‐cysteine, hydrogen sulfide (H2S), and nitric oxide (NO) have been reported to reduce the browning in fresh‐cut vegetables and fruits. We compared the effect of each food additive at its commonl...

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Bibliographic Details
Main Authors: Guoqin Li, Xinxin Wang, Hongmei Zhu, Guifeng Li, Junjie Du, Xiaoqing Song, Erihemu
Format: Article
Language:English
Published: Wiley 2023-12-01
Series:Food Science & Nutrition
Subjects:
ascorbic acid
hydrogen sulfide
L‐cysteine
nitric oxide
PPO and POD activities
total phenolic content
Online Access:https://doi.org/10.1002/fsn3.3714

Internet

https://doi.org/10.1002/fsn3.3714

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