Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana

Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxi...

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Detalles Bibliográficos
Autores principales: Quayson, Enoch T., Ayernor, George S., Johnson, Paa-Nii T., Ocloo, Fidelis C.K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8203699/
https://www.ncbi.nlm.nih.gov/pubmed/34159276
http://dx.doi.org/10.1016/j.heliyon.2021.e07224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8203699/
https://www.ncbi.nlm.nih.gov/pubmed/34159276
http://dx.doi.org/10.1016/j.heliyon.2021.e07224

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