Effect of active packages on enzymatic browning in fresh-cut potatoes (solanum tuberosum);Efeito de embalagens ativas no escurecimento enzimático de batatas (solanum tuberosum) fatiadas e minimamente processadas

Semina:Ciencias Agrarias

Volumn 30, Issue 3, 2009, Pages 613-618

  Da Silva Junqueira, Mateus ^a   De Fátima Ferreira Soares, Nilda ^b   Reis, Roniele Cardoso ^c   De Deus Souza Carneiro, João ^d   Benicio, Ricardo Teixeira ^b   Yokota, Sílvia Rosana Colodeti ^b  

^a FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSIDADE ESTADUAL DO SUDOESTE DA BAHIA   (Brazil)

^d FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Enzymatic browning; Fresh cut; Package; Potato

Indexed keywords

EID: 79958728663     PISSN: 16790359     EISSN: None     Source Type: Journal    
DOI: 10.5433/1679-0359.2009v30n3p613     Document Type: Article

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