{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T00:51:50Z","timestamp":1783471910445,"version":"3.55.0"},"reference-count":29,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2020,9,29]],"date-time":"2020-09-29T00:00:00Z","timestamp":1601337600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid\u2010heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia\u2010lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (\n                      <jats:italic>P<\/jats:italic>\n                      &gt; 0.05) difference was found in the\n                      <jats:italic>L<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      and\n                      <jats:italic>b<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3\u2010day storage.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15468","type":"journal-article","created":{"date-parts":[[2020,9,29]],"date-time":"2020-09-29T09:00:43Z","timestamp":1601370043000},"page":"3858-3865","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Antibrowning effect of commercial and acid\u2010heat coagulated whey on potatoes during refrigerated storage"],"prefix":"10.1111","volume":"85","author":[{"given":"Recep","family":"Palamuto\u011flu","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Afyonkarahisar Health Sciences University  Afyonkarahisar Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,9,29]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.100"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.03.101"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tplants.2019.09.011"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200600184"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2016.05.011"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.01.017"},{"issue":"9","key":"e_1_2_6_8_1","doi-asserted-by":"crossref","first-page":"3731","DOI":"10.1007\/s13197-018-3303-y","article-title":"Buffalo cheese whey hydrolyzed with alcalase as an antibrowning agent in minimally processed apple","volume":"55","author":"Silva J. 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