Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

LWT

Volumn 42, Issue 2, 2009, Pages 654-659

  Du, Jinhua ^a   Fu, Yucheng ^a,b   Wang, Niya ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Anti browning; Chlorine dioxide (ClO2); Fresh cut lotus root; Overall visual quality; Polyphenol oxidase

Indexed keywords

FOOD STORAGE; PLANTS (BOTANY);

ANTI-BROWNING; CHILLED STORAGE; CHLORINE DIOXIDE (CLO2); COLOR PARAMETER; FRESH-CUT; FRESH-CUT LOTUS ROOT; OVERALL VISUAL QUALITIES; OXIDASE ACTIVITY; POLYPHENOL OXIDASE; TREATMENT TIME;

CHLORINE COMPOUNDS;

EID: 55549118190     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.08.007     Document Type: Article

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