Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology
Cemal Kasnak
Topics & Concepts
Ascorbic acidBrowningPolyphenol oxidaseChemistryFood scienceHydrolysateDPPHABTSAntioxidantPolyphenolCold storageBiochemistryEnzymeHydrolysisHorticultureBiologyPeroxidaseMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies