Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
Abstract Pineapple slices were treated with three antioxidants and stored under passive modified atmosphere packaging (MAP) to evaluate the effect of these treatments on tissue browning (percentage of dark area) and the accumulation of ascorbic acid and total phenolics. Pineapple slices were immerse...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009107&lng=en&tlng=en |