Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, perox...
Guardado en:
| Publicado: |
2013
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v_n_p_Ojeda http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda |
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