Inhibition of browning in canned mushroom using glutathione and sodium phytate

[1]  S. Kanlayanarat,et al.  Alleviation of cap browning of 1-MCP/High CO2- treated straw mushroom buttons under MAP , 2013 .

[2]  G. Jaworska,et al.  Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms , 2011 .

[3]  S. Kanlayanarat,et al.  Browning alleviation of straw mushroom under CA storages. , 2010 .

[4]  S. Benjakul,et al.  Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage , 2009 .

[5]  S. Benjakul,et al.  Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. , 2009, Journal of agricultural and food chemistry.

[6]  Hao Feng,et al.  Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices , 2007 .

[7]  S. G. Walde,et al.  Effects of pretreatments and drying methods on dehydration of mushroom , 2006 .

[8]  A. Bayındırlı,et al.  Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents , 2002 .

[9]  M. Lacroix,et al.  Effect of dose rate of gamma irradiation on biochemical quality and browning of mushrooms Agaricus bisporus , 2002 .

[10]  Fang Lin,et al.  INFLUENCE OF PRETREATMENTS AND BLANCHING TREATMENTS ON THE YIELD AND COLOR OF CANNED MUSHROOMS , 2001 .

[11]  A. Vivar-Quintana,et al.  Influence of canning process on colour, weight and grade of mushrooms , 1999 .

[12]  Yue-ming Jiang,et al.  Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid , 1998 .

[13]  F. C. Miller,et al.  Enzymatic Browning Control in Minimally Processed Mushrooms , 1994 .

[14]  J. Eaton,et al.  Phytic acid. A natural antioxidant. , 1987, The Journal of biological chemistry.

[15]  A. Kilara,et al.  Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus) , 1983 .