Registro:

Referencias:

• Aina, A.J., Falade, K.O., Akingbala, J.O., Titus, P., Physicochemical properties of twenty-one Caribbean sweet potato cultivars (2009) International Journal of Food Science and Technology, 44, pp. 1696-1704
• Aquino-Bolaños, E., Mercado-Silva, E., Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content in the browning of cut jicama (2004) Postharvest Biology and Technology, 33, pp. 275-283
• Cantos, E., Tudela, J., Gil, M.I., Espín, J., Phenolic compounds and related enzymes are not rate limiting in browning development of fresh cut potatoes (2002) Journal of Agricultural Food Chemistry, 50, pp. 3015-3023
• Castillo León, J., Alpeeva, I., Chubar, T., Galaev, I., Csoregi, E., Sakharov, I., Purification and substrate specificity of peroxidase from sweet potato tubers (2002) Plant Science, 163, pp. 1011-1019
• Chikezie, P.C., Extraction and Activity of polyphenol oxidase from Kolanuts (Cola nitida and Cola acuminata) and Cocoa (Theobroma cacao) (2006) Journal of Agriculture and Food Science, 4, pp. 112-115
• http://faostat3.fao.org/faostatgateway/go/to/download/Q/QC/S, (May 2014). Crops production worldwide information, sweetpotato. Retrieved on May 12, 2014 from FAO website; Fehrmann, H., Diamond, A.E., Peroxidase activity and Phytophtora resistance in different organs of the potato plant (1967) Phytopathology, 57, pp. 69-72
• Jung, J.K., Lee, S.U., Kosukue, N., Levin, C.E., Friedman, M., Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots (2011) Journal of Food Composition and Analysis, 24, pp. 29-37
• Limbo, S., Piergiovanni, L., Shelf life of minimally processed potatoes Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning (2006) Postharvest Biology and Technology, 39, pp. 254-264
• Lowry, O., Rosebrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with de Folin phenol reagent (1951) The Journal of Biological Chemistry, 193, pp. 265-275
• Marshall, M.R., Jeongmok, K., Wei, C., (2000) Enzymatic browning in fruits, vegetables and seafoods, , http://www.fao.org/AG/ags/agsi/ENZYMEFINAL/Enzymatic%20Browning, Retrieved on December 14, 2013 from FAO website
• McClure, T.T., Cholorogenic acid accumulation and wound healing in sweet potato roots (1960) American Journal of Botany, 47, pp. 277-280
• McConnell, R.Y., Truong, V.D., Walter, W.M., McFeeters, R.F., Physical, chemical and microbial changes in shredded sweet potatoes (2005) Journal of Food Processing and Preservation, 29, pp. 246-267
• Moretti, C.L., Marouelli, W.A., Silva, W.L.C., Respiratory Activity and Browning of minimally processed sweet potatoes (2002) Horticultura Brasileira, 20, pp. 497-500
• Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E., Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning (2014) International Journal of Food Science and Technology, 49, pp. 876-883
• Oliveri, O., Forina, M., Data Analysis and Chemometrics (2012) Chemical Analysis of Food: Techniques and Applications, pp. 25-48. , In Pico, Y (Ed). London: Elsevier
• Padda, M.S., Picha, D.H., Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes (2008) Scientia Horticulturae, 119, pp. 17-20
• Piagentini, A., Martin, L., Bernardi, C., Güemes, D., Pirovani, M., Color changes in fresh-cut fruits as affected by cultivar, chemical treatment, storage time and temperature (2012) Color in Food: Technological and Psychophysical Aspects, pp. 263-270. , Caivano, J.L and Buera, M.P (Eds) Boca Ratón: CRC Press
• Rautenbach, F., Faber, M., Laurie, S., Laurie, R., Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties (2010) Journal of Food Science, 75, pp. 400-405
• Rico, D., Martín Diana, A.B., Barat, J.M., Barry-Ryana, C., Extending and measuring the quality of fresh-cut fruit and vegetables: a review (2007) Trends in Food Science Technology, 18, pp. 373-386
• Roginsky, V., Lissi, E.A., Review of methods to determine chain-breaking antioxidant activity in food (2005) Food Chemistry, 92, pp. 235-254
• San-Juan, F., Ferreira, V., Cacho, J., Escudero, A., Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition (2011) Journal of Agriculture and Food Chemistry, 59, pp. 7916-7924
• Severini, C., Baiano, A., De Pilli, T., Romaniello, R., Derossi, A., Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions (2003) LWT, 36, pp. 657-665
• Sgroppo, S.C., Vergara, L.E., Tenev, M.D., Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes (2010) Spanish Journal of Agricultural Research, 8, pp. 686-693
• Son, K.C., Severson, R.R., Snook, M.E., Kays, S., Root carbohydrate, organic acid and phenolic chemistry in relation to sweet potato weevil resistance (1991) HortScience, 26, pp. 1305-1308
• Subhasree, B., Baskar, R., Laxmi, K.R., Lijina, S.R., Rajasekaran, P., Evaluation of antioxidant potential in selected green leafy vegetables (2009) Food Chemistry, 115, pp. 1213-1220
• Tanaka, Y., Uritani, I., Polarity of production of poliphenols and development of various enzyme activities in cut-injured sweet potato root (1977) Plant Physiology, 60, pp. 563-566
• Uritani, I., Biochemistry on postharvest metabolism and deterioration of some tropical tuberous crops (1999) Botanical Bulletin Academia Sinica, 40, pp. 177-183
• Walter, W.M., Purcell, A.E., Evaluation of several methods for analysis of sweet potato phenolics (1979) Journal of Agriculture and Food Chemistry, 27, pp. 942-946
• Walter, W., Purcell, A., Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars (1980) Journal of Agriculture and Food Chemistry, 28, pp. 941-944
• Walter, W.M., Schadel, W.E., Distribution of phenols in 'Jeweĺsweet potato (Ipomoea batatas (L) Lam) roots (1981) Journal of Agriculture and Food Chemistry, 29, pp. 904-906
• Walton, D.C., Sondheimer, E., Effects of Abscisin II on Phenylalanine ammonia-lyase activity in excised bean axes (1968) Plant Physiology, 43, pp. 467-469
• Woolfe, J.A., Itroduction (1992) Sweet Potato An Untapped Food Resource, pp. 1-12. , In Woolfe J.A (Ed). Cambridge: Cambridge University Press
• Zheng, W., Clifford, M.N., Profiling the chlorogenic acids of sweet potato (Ipomoea batatas) from China (2008) Food Chemistry, 106, pp. 147-152

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------