2022
DOI: 10.1016/j.afres.2022.100165
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Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

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Cited by 7 publications
(1 citation statement)
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“…The role of citric acid in jam and jelly is mainly to give the product sour taste and adjust pH to the narrowest range suitable for pectin gel (Soares et al, 2022). In frozen food, fat and oil, it has the characteristics of chelating and regulating pH, strengthening the effect of antioxidants and enzyme inactivation, and improving the stability of frozen food (Eshun et al, 2022). In the pharmaceutical industry, such as foaming agents, citric acid and sodium carbonate aqueous solution react together to produce a large amount of CO 2 , which can quickly dissolve the active ingredients and improve the taste ability.…”
Section: Application Of Citric Acid In Food Industrymentioning
confidence: 99%
“…The role of citric acid in jam and jelly is mainly to give the product sour taste and adjust pH to the narrowest range suitable for pectin gel (Soares et al, 2022). In frozen food, fat and oil, it has the characteristics of chelating and regulating pH, strengthening the effect of antioxidants and enzyme inactivation, and improving the stability of frozen food (Eshun et al, 2022). In the pharmaceutical industry, such as foaming agents, citric acid and sodium carbonate aqueous solution react together to produce a large amount of CO 2 , which can quickly dissolve the active ingredients and improve the taste ability.…”
Section: Application Of Citric Acid In Food Industrymentioning
confidence: 99%