The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices

The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices

Enzymatic browning is a major factor limiting the shelf life of minimally processed yam slices. The effect of ascorbic acid and calcium chloride (AACCl) dip and UV-C treatment on the browning index (BI), browning related enzymes (i.e. polyphenol oxidase, PPO; peroxidase, POD; phenylalanine ammonia l...

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Bibliographic Details
Main Authors: Teoh, Lishing, Lasekan, Ola, Mohd Adzahan, Noranizan, Hashim, Norhashila
Format: Article
Language:English
Published: Elsevier BV 2016
Online Access:http://psasir.upm.edu.my/id/eprint/52977/
http://psasir.upm.edu.my/id/eprint/52977/1/The%20effect%20of%20combinations%20of%20UV-C%20exposure%20with%20ascorbate%20and%20calcium%20chloride%20dips%20on%20the%20enzymatic%20activities%20and%20total%20phenolic%20content%20of%20minimally%20processed%20yam%20slices.pdf

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