Results 261 to 270 of about 4,077,341 (314)
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Postharvest Biology and Technology, 2021
Enzymatic browning is the main quality issue of fresh-cut potato. In this study, a widely targeted metabolomics approach was performed to investigate the response of metabolites to pre-cutting short-term warming (SW, an anti-browning treatment) by ...
Ruihua Wang, Tiantian Dong
exaly +2 more sources
Enzymatic browning is the main quality issue of fresh-cut potato. In this study, a widely targeted metabolomics approach was performed to investigate the response of metabolites to pre-cutting short-term warming (SW, an anti-browning treatment) by ...
Ruihua Wang, Tiantian Dong
exaly +2 more sources
International Journal of Biological Macromolecules, 2021
P Thivya, S Anandakumar, V R Sinija
exaly +2 more sources
P Thivya, S Anandakumar, V R Sinija
exaly +2 more sources
International Journal of Biological Macromolecules, 2023
Paeonol, as one effective tyrosinase inhibitor, had been used as food preservative and clinical medication for skin disorders. In this study, the inhibition mechanism and binding behavior of paeonol to tyrosinase and its anti-browning property were ...
Xiaofeng Min +4 more
semanticscholar +1 more source
Paeonol, as one effective tyrosinase inhibitor, had been used as food preservative and clinical medication for skin disorders. In this study, the inhibition mechanism and binding behavior of paeonol to tyrosinase and its anti-browning property were ...
Xiaofeng Min +4 more
semanticscholar +1 more source
Food Chemistry
Tyrosinase (Polyphenol oxidase), a key enzyme in enzymatic browning, is an attractive target for developing new anti-browning agents in the food industry. In this work, twenty pyrazole-1,2,4-triazole derivatives (3a-3n, 4a-4f) were synthesized and tested
Guangcheng Wang, Zhiyun Peng
exaly +2 more sources
Tyrosinase (Polyphenol oxidase), a key enzyme in enzymatic browning, is an attractive target for developing new anti-browning agents in the food industry. In this work, twenty pyrazole-1,2,4-triazole derivatives (3a-3n, 4a-4f) were synthesized and tested
Guangcheng Wang, Zhiyun Peng
exaly +2 more sources
Effect directed synthesis of a new tyrosinase inhibitor with anti-browning activity
Food Chemistry, 2021The inhibition of enzymatic browning is an attractive target to elevate the quality of foods. The objective of this work is to describe a novel platform for the discovery of tyrosinase inhibitors, based on (a) one-pot preparation of a library of thiosemicarbazide compounds, (b) biological evaluation using tyrosinase TLC bioautography, (c) inhibitor ...
Ignacio Cabezudo +3 more
openaire +3 more sources
Food Chemistry, 2022
In the food industry, inhibition of tyrosinase activity is considered as one of the main means to prevent browning. Therefore, fourteen kojic acid-1,3,4-oxadiazole hybrids (5a-5n) were prepared and tested for their tyrosinase inhibitory effects.
Guangcheng Wang +3 more
semanticscholar +1 more source
In the food industry, inhibition of tyrosinase activity is considered as one of the main means to prevent browning. Therefore, fourteen kojic acid-1,3,4-oxadiazole hybrids (5a-5n) were prepared and tested for their tyrosinase inhibitory effects.
Guangcheng Wang +3 more
semanticscholar +1 more source
A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning
Postharvest Biology and Technology, 2020Enzymatic browning is one of the essential issues affecting the quality of fresh-cut produce. In this study, we identified a novel, safe, and effective anti-browning agent, 3-mercapto-2-butanol, which can prevent fresh-cut potatoes from browning for 5 d ...
Xueyin Ru
exaly +2 more sources
Swertiajaponin as an anti-browning and antioxidant flavonoid
Food Chemistry, 2018Enzymatic browning is a major issue that needs to be solved in the food industry. Although swertiajaponin is a flavonoid rich in the whole herb of Swertia japonica that has been clinically used, its biological functions and applicat​ion in the foods have not been fully elucidated.
Kyoung Mi Moon +5 more
openaire +2 more sources
The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Tyrosinase is the key enzyme involved enzymatic browning of plant-derived foods. Inhibition of tyrosinase activity contributes to the control of food browning.
Yi-Ting Wen +7 more
semanticscholar +1 more source
BACKGROUND Tyrosinase is the key enzyme involved enzymatic browning of plant-derived foods. Inhibition of tyrosinase activity contributes to the control of food browning.
Yi-Ting Wen +7 more
semanticscholar +1 more source
Food Chemistry
To reduce the detrimental effects of enzymatic-browning on potato pulp quality, this study investigated the anti-browning potential of magnetic field at varying intensities. The magnetic field (4 mT) enhanced the structural integrity of potato pulp cells,
Dongliang Zhang
exaly +2 more sources
To reduce the detrimental effects of enzymatic-browning on potato pulp quality, this study investigated the anti-browning potential of magnetic field at varying intensities. The magnetic field (4 mT) enhanced the structural integrity of potato pulp cells,
Dongliang Zhang
exaly +2 more sources