Background Potatoes are important tubers for human consumption, providing an essential
source of energy and great nutritional characteristics for human health. However, before …

Increasing consumer awareness regarding the health benefits of different nutrients in food
have led to the requirement of assessing the effect of food processing approaches on the …

Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a
convenient but highly perishable product. Unlike most fresh-cut vegetables, which are …

The objective of the present study was to determine the effect of vacuum packaging (VP)
combined with immersion in 5 g L− 1 ascorbic acid (AsA) on the quality of fresh-cut potatoes …

This work examined the influence of cultivar, tubers' age, antibrowning agent, package
atmosphere, and storage time on fresh‐cut potatoes'(FCPs) physical, chemical, and sensory …

Increasing urbanization, changes in life style and involvement of more women into jobs has
forced to find out easy way to get safe and nutritious foods. Fresh cut (FC) vegetables and …

The influence of cultivar, anti‐browning agents, package atmosphere, storage time and
temperature on quality, and sensory of fresh‐cut potatoes (FCP) were investigated. Slices of …

The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and
gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was …

The purpose of the present study was to evaluate the effect of different potato cultivars and
storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL) …

To reveal the potential relationship between the bacterial community and quality attributes of
vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality …