Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth

详细信息    查看全文

• 作者：Mamoun A. Homaida^a ; ^b ; Shoulei Yan^a ; ^b ; ^{yanshoulei1225@mail.hzau.edu.cn} ; Hong Yang^a ; ^c ; ^d ; ^{yangh@mail.hzau.edu.cn}
• 关键词：Fresh-cut sugarcane ; Ethanol ; Enzymatic browning ; Polyphenol oxidase ; Phenylalanine ammonia lyase ; Microbial growth
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：8-14
• 全文大小：1122 K
• 卷排序：77

文摘

Ethanol treatment inhibited fresh-cut sugarcane enzymatic browning. Ethanol suppressed the microbial growth. Ethanol decreased total phenol, quinine contents and reduced weight loss. Ethanol delayed the firmness deterioration.