Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes
- 1 May 2001
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 66 (4), 512-516
- https://doi.org/10.1111/j.1365-2621.2001.tb04594.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Mechanical and Structural Properties of Milk Protein Edible Films Cross-Linked by Heating and γ-IrradiationJournal of Agricultural and Food Chemistry, 2000
- Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh‐cut ApplesJournal of Food Science, 2000
- Relationships between Hydrocolloid Coating and Mushroom StructureJournal of Agricultural and Food Chemistry, 1998
- Formation of Free-Standing Sterilized Edible Films from Irradiated CaseinatesJournal of Agricultural and Food Chemistry, 1997
- Structural Changes Related to Texture of Pre‐Peeled PotatoesJournal of Food Science, 1997
- Whey Improves Oxidative Stability of Soybean OilJournal of Food Science, 1997
- Autoxidative and antioxidative potential of simple carbohydratesFree Radical Biology & Medicine, 1994
- Antioxidant Activity of an Ultrafiltration Permeate from Acid WheyJournal of Food Science, 1991
- Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and OxygenJournal of Food Science, 1987
- Electrolysis-induced myocardial dysfunction: A novel method for the study of free radical mediated tissue injuryJournal of Pharmacological Methods, 1986