Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the infl...

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Detalles Bibliográficos
Autores principales: Pelaić, Zdenka, Čošić, Zrinka, Pedisić, Sandra, Repajić, Maja, Zorić, Zoran, Levaj, Branka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391324/
https://www.ncbi.nlm.nih.gov/pubmed/34441478
http://dx.doi.org/10.3390/foods10081698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391324/
https://www.ncbi.nlm.nih.gov/pubmed/34441478
http://dx.doi.org/10.3390/foods10081698

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