Fresh‐cut foods have become highly popular as these commodities are convenient to
manage with premium freshness and quality. However, the shelf life of fresh‐cut potatoes is …

The present study was framed to develop modified potato starch by various physical
(microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) …

The use of alternative, green antioxidant (AOX) systems is demanded by consumers. Natural
AOX systems pose significant challenges. For example, in frying applications, these AOX …

The protein quality of complementary foods developed from fermented and unfermented
sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated …

Non-enzymatic browning (NEB) is the major quality deterioration of Choerospondias
axillaris fruit cake (CAFC) occurred during drying. The evolution of NEB, 5-Hydroxymethyl …

Enzymatic browning has a significant impact on the quality of fruits and vegetables during
processing and preservation, and increasing studies have been devoted to the mechanism …

Edible coatings have several advantages in preserving foods, such as avoiding water loss,
controlling microbial growth, and reducing the need for preservatives added directly to the …

The present work aimed to optimize an active pectin-based coating to preserve microbial
and enzymatic stability and maintain the quality parameters of white button mushrooms …

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices.
Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for …

The impacts and mechanisms of ascorbic acid (Vc) and sodium dihydrogen phosphate on
the browning of yellow alkaline noodles were investigated. The combination of sodium …