The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
Enzymatic browning is a major factor limiting the shelf life of minimally processed yam slices. The effect of ascorbic acid and calcium chloride (AACCl) dip and UV-C treatment on the browning index (BI), browning related enzymes (i.e. polyphenol oxidase, PPO; peroxidase, POD; phenylalanine ammonia l...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier BV
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52977/1/The%20effect%20of%20combinations%20of%20UV-C%20exposure%20with%20ascorbate%20and%20calcium%20chloride%20dips%20on%20the%20enzymatic%20activities%20and%20total%20phenolic%20content%20of%20minimally%20processed%20yam%20slices.pdf http://psasir.upm.edu.my/id/eprint/52977/ https://www.sciencedirect.com/science/article/pii/S0925521416301272?via%3Dihub |
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