Claim · model-written summary
Browning corresponded to reduced a* values in yam, ranging from 4.29 to -1.86.
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier
Verbatim
e0“browning was also associated to a decrease in the “a*” values for all the samples, which ranged from 4.29 to -1.86 for yam samples”
Title
G. O. Adegoke; A. O. Odebadeu; M. O. Afolabi Journal of Food Industry 2017. doi:10.5296/jfi.v1i1.12277
Other claims from this paper (5)
- Observation Higher L* values indicated inhibition of browning in yam slices, with a reported range of 81.60 to 62.66.
- Observation Higher L* values indicated inhibition of browning in sweet potato slices, with a reported range of 81.52 to 62.03.
- Association Browning corresponded to reduced a* values in sweet potato, ranging from 4.02 to -2.46.
- Intervention effect Aframomum danielli extract at 5% controlled browning in yam slices.
- Intervention effect Aframomum danielli extract at 10% controlled browning in sweet potato slices.