Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

Controlling browning and mitigating oxidative damage are important factors when attempting to extend the shelf-life and high-quality features of fresh-cut sweet potato (Ipomoea batatas (L.) Lam). In order to preserve the color and antioxidant capacity, ultrasound (US) treatment at 40 kHz for 10 min...

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Detalles Bibliográficos
Autores principales: Pan, Yanfang, Chen, Lan, Pang, Lingling, Chen, Xiaotong, Jia, Xiaoyu, Li, Xihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050142/
https://www.ncbi.nlm.nih.gov/pubmed/35497218
http://dx.doi.org/10.1039/c9ra06418d

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050142/
https://www.ncbi.nlm.nih.gov/pubmed/35497218
http://dx.doi.org/10.1039/c9ra06418d

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