Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

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P. Rocculi; Gomez F. G.; Mendoza F.; Wadso L.; Romani S.; Dalla Rosa M.; Sjöholm I.;
(2007)

We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and l-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat produc... View more
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