BROWNING INHIBITION AND QUALITY MAINTENANCE OF FRESH-CUT CHINESE WATER CHESTNUT BY ANOXIA TREATMENT

Experiments were conducted to test the effects of anoxia treatments on the quality of fresh-cut Chinese water chestnut (CWC). Fresh-cut CWC was exposed to pure N₂ for 0 (control) or 4 h, then placed in trays overwrapped with plastic film and finally stored at 4C. Changes in surface discoloration, ea...

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Veröffentlicht in:	Journal of food processing and preservation 2007-10, Vol.31 (5), p.595-606
Hauptverfasser:	YOU, YANLI, JIANG, YUEMING, DUAN, XUEWU, SU, XINGGUO, SONG, LILI, LIU, HAI, SUN, JIAN, YANG, HENGMING
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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