Understanding the anti-browning mechanism and physicochemical properties in potato pulp during the magnetic field processing.

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作者： Jialin,Song ^[1] ; Mingming,Qi ^[1] ; Feng,Han ^[1] ; Mei,Xu ^[1] ; Yueming,Li ^[1] ; Xin,Zhang ^[1] ; Chuangshuo,Yan ^[1] ; Yujian,Xie ^[1] ; Dongliang,Zhang ^[1] ; Hongjun,Li ^[2]

作者单位： College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China. ^[1] College of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong, China. Electronic address: Hongjunli1351@hotmail.com. ^[2]

关键词 Anti-browning Magnetic field Potato pulp

主题词马铃薯(Solanum tuberosum);抗氧化剂(Antioxidants);美拉德反应(Maillard Reaction);食品处理和加工(Food Handling);酚类(Phenols)

DOI 10.1016/j.foodchem.2024.141696

PMID 39442210

发布时间 2024-11-27

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准确一般字义偏差语意偏离译文作用小提交