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   Articles with "cut potatoes" as a keyword



Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

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recommendations! Published in 2017 at "Journal of Food Quality"

DOI: 10.1155/2017/5980964

Abstract: Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this… read more here.

Keywords: quality; storage; treatment; cut potatoes ... See more keywords

Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ‐Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh‐Cut Potatoes

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recommendations! Published in 2025 at "Journal of Food Biochemistry"

DOI: 10.1155/jfbc/1499526

Abstract: Enzymatic browning affects potato quality and commodity value during processing and storage. γ‐Aminobutyric acid (GABA) was proved to enhance the tolerance to biological and abiotic stresses in plants. However, the mechanism by which GABA regulates… read more here.

Keywords: gaba; cut potatoes; fresh cut; browning fresh ... See more keywords

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

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recommendations! Published in 2022 at "Food Technology and Biotechnology"

DOI: 10.17113/ftb.60.04.22.7691

Abstract: SUMMARY Research background Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on… read more here.

Keywords: effect; fresh cut; cut potatoes; fried fresh ... See more keywords

Effect of Alginate-Based Edible Coating Containing Thyme Essential Oil on Quality and Microbial Safety of Fresh-Cut Potatoes

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recommendations! Published in 2023 at "Horticulturae"

DOI: 10.3390/horticulturae9050543

Abstract: Fresh-cut potatoes (Solanum tuberosum L.) are a favorite product on account of their freshness, convenience, and health benefits. However, cutting causes potatoes to lose their protective tissue and suffer mechanical damage, which greatly increases the… read more here.

Keywords: safety; quality; fresh cut; cut potatoes ... See more keywords