Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices

Autor: Lidia Elena Ayón-Reyna, Karen V. Pineda-Hidalgo, Jorge Zazueta-Niebla, Misael Odín Vega-García, Martha Edith López-López, Gabriela López-Angulo, Lourdes Guadalupe Ayón-Reyna

Publikováno v: Food Science and Technology, Issue: ahead, Published: 27 MAY 2019
Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 39, Issue: 3, Pages: 531-537, Published: 27 MAY 2019

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

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