Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the infl...

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Bibliographic Details
Main Authors: Zdenka Pelaić, Zrinka Čošić, Sandra Pedisić, Maja Repajić, Zoran Zorić, Branka Levaj
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
UV-C
fresh-cut potatoes
storage
cooking
phenolics
sugars
Online Access:https://www.mdpi.com/2304-8158/10/8/1698

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