SharePrevention of browning of prepeeled potato.
Author(s) : MATTILA M., AHVENAINEN R., HURME E.
Summary
Prevention of browning by various chemicals and their combinations, such as citric acid, ascorbic acid, calcium chloride, potassium sorbate, sodium benzoate etc. was systematically studied. The effects of concentration, handling time, storage time before peeling and potato variety (Van Gogh, Bintje and Nicola) on browning and its prevention were determined. Browning was measured by the so-called browning index, based on sensory evaluation.
Details
- Original title: Prevention of browning of prepeeled potato.
- Record ID : 1996-2909
- Languages: English
- Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
- Publication date: 1993/09/14
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Prepared food; Potato; Browning; Ready to use; Vegetable; Additive
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- Languages : German
- Source: Tiefkühl-Rep. - n. 7
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- Author(s) : CHASSERY S., GORMLEY T. R.
- Date : 1994
- Languages : English
- Source: Farm Food - vol. 4 - n. 2
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Microbiological stability of prepeeled-packed p...
- Author(s) : PLESTENJAK A., HRIBAR J.
- Date : 1992/10/01
- Languages : English
- Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
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- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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- Author(s) : YILDIZ F.
- Date : 1991
- Languages : Turkish
- Source: Tarim Köy - n. 68
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