EFEITO DE ANTIOXIDANTES SOBRE O ESCURECIMENTO DE BATATAS BAROA MINIMAMENTE PROCESSADAS/EFFECT OF ANTIOXIDANTS ON BROWNING OF FRESH-CUT YELLOW PERUVIAN ROOTS

The objective of this study was to evaluate the effect of different concentrations of the antioxidants ascorbic acid and citric acid on browning of fresh-cut yellow peruvian roots. After selection, the roots were washed with detergent and rinsed in running water. They were then sanitized, peeled, cu...

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Bibliographic Details

Published in:	Engenharia na agricultura Vol. 22; no. 3; p. 195
Main Authors:	Fernandes, Lara Santana, Corrêa, Paulo Cesar, Finger, Fernando Luiz, Junqueira, Mateus da Silva, Fonseca, Kelem Silva
Format:	Journal Article
Language:	Portuguese
Published:	Vicosa Revista Engenharia na Agricultura 01-05-2014
Subjects:	Acids Antioxidants Vitamin C
Online Access:	Get full text
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