Concepedia

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Anna Lante, Federica Tinello, M. Nicoletto

Innovative Food Science & Emerging Technologies · 2016 · 90 citations · 53 references

DOIFull text

Open access

Concepts

References

53

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

P.M.A. Toivonen, David A. Brummell · Postharvest Biology and Technology · 2008 · 899 citations

, , +16

The biochemistry and control of enzymatic browning

M.Victoria Martinez, John R. Whitaker · Trends in Food Science & Technology · 1995 · 852 citations

, , +10

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Tatiana Koutchma · Food and Bioprocess Technology · 2009 · 476 citations · Full text

, , +12

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter Ragaert, Wim Verbeke, Frank Devlieghere et al. · Food Quality and Preference · 2003 · 464 citations

, , +12

Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

Christiane Queiroz, Maria Lúcia Mendes Lopes, Eliane Fialho et al. · Food Reviews International · 2008 · 431 citations

, , +17