Effect of thermal shock cycling on storage stability and quality of fresh-cut potato

[1]  A. Mujumdar,et al.  Recent developments and trends in thermal blanching – A comprehensive review , 2017 .

[2]  M. Friedman,et al.  Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps) , 2016 .

[3]  H. Ali,et al.  The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products. , 2016, Food chemistry.

[4]  Sukhontha Sukhonthara,et al.  Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree. , 2016, Food chemistry.

[5]  A. Nussinovitch,et al.  Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment , 2014 .

[6]  J. Brecht,et al.  Hot Water Treatment and Pre-processing Storage Reduce Browning Development in Fresh-cut Potato Slices , 2011 .

[7]  I. Sotome,et al.  Blanching of potato with superheated steam and hot water spray. , 2009 .

[8]  R. Pedreschi,et al.  Kinetics of extraction of reducing sugar during blanching of potato slices , 2009 .

[9]  F. Pedreschi Chapter 11 – Fried and Dehydrated Potato Products , 2009 .

[10]  Peter M.A. Toivonen,et al.  Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables , 2008 .

[11]  M. Scanlon,et al.  Modeling the effect of blanching conditions on the texture of potato strips , 2007 .

[12]  N. Abu-Ghannam,et al.  The Effect of Low Temperature Blanching on the Texture of Whole Processed New Potatoes , 2006 .

[13]  M. Petersen,et al.  Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes , 2006 .

[14]  Franco Pedreschi,et al.  Acrylamide content and color development in fried potato strips , 2006 .

[15]  Franco Pedreschi,et al.  Color changes and acrylamide formation in fried potato slices , 2005 .

[16]  A. Figiel,et al.  Effect of the content of potato non-starch polysaccharides (NSP) and lignin on the mechanical properties of french fries , 2003 .

[17]  J. Espín,et al.  Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. , 2002, Journal of agricultural and food chemistry.

[18]  Adel A. Kader,et al.  Quality Parameters of Fresh-cut Fruit and Vegetable Products , 2002 .

[19]  Reinaldo Campos-Vargas,et al.  Involvement of putative chemical wound signals in the induction of phenolic metabolism in wounded lettuce. , 2002, Physiologia plantarum.

[20]  D. Corsini,et al.  Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. , 2001, Journal of agricultural and food chemistry.

[21]  Mikal E. Saltveit,et al.  Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock , 2000 .

[22]  Aurelio López-Malo,et al.  Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree , 1999 .

[23]  Dietrich Knorr,et al.  Evaluation of elicitor- and high-pressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues , 1997 .

[24]  M. Friedman,et al.  Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review , 1997 .

[25]  Gurbuz Gunes,et al.  Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents , 1997 .

[26]  J. Labavitch,et al.  Impact of Heating on Carrot Firmness: Contribution of Cellular Turgor , 1994 .

[27]  V. Gekas,et al.  Effect of preheating on potato texture. , 1994, Critical reviews in food science and nutrition.

[28]  V. Gekas,et al.  Diffusion in Heated Potato Tissues , 1993 .

[29]  M. Añón,et al.  Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes , 1986 .

[30]  J. Hoff,et al.  Firming of potatoes. Biochemical effects of preheating , 1972 .

[31]  M. Zucker Sequential Induction of Phenylalanine Ammonia-lyase and a Lyase-inactivating System in Potato Tuber Disks. , 1968, Plant physiology.