Results 21 to 30 of about 4,077,341 (314)

In Vitro Prevention of Browning in Persian Walnut (Juglans regia L.) cv. Sulaiman

International Journal of Plant Biology, 2022
The present investigation was undertaken to standardize the media and the anti-browning regime in order to minimize the phenolic browning of an in vitro culture of Persian walnut cv. Sulaiman.
Suhail Nazir Bhat, Aroosa Khalil, Nowsheen Nazir, Mohammad Amin Mir, Imran Khan, Syed Shoaib Mubashir, Mohammad Saleem Dar, Shabir Hussain Wani, Mohammad Anwar Hossain   +8 more
doaj   +1 more source

Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning

Current Research in Food Science, 2023
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses ...
Andrew Tilley, Mark P. McHenry, Julia Anwar McHenry, Vicky Solah, Kirsty Bayliss   +4 more
doaj   +1 more source

Spraying treatment of fresh-cut apples as a sustainable alternative to dipping for browning inhibition: a preliminary lab-scale study

Laimburg Journal, 2022
Several fresh-cut apple snacks are available on the market, and their color is highly relevant for consumers. As apple slices brown very quickly after cutting, dipping them in an antioxidant solution for a few minutes is common to avoid this phenomenon ...
Noreen Faller, Elena Venir, Daniele Zatelli, Flavia Bianchi   +3 more
doaj   +1 more source

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Frontiers in Sustainable Food Systems, 2023
Fresh-cut taros are prone to browning even though they are stored at low temperatures, which leads to the quality deterioration and markedly limits the shelf life. The browning control of fresh-cut food with natural substances has received much attention.
Xiao Yuan, Binglin Tang, Yukun Wang, Yuanyuan Jiang, Jinming He, Guang Wang, Pandi Yang, Bin Wang   +7 more
doaj   +1 more source

Improving the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents. [PDF]

J Food Sci Technol, 2018
Kumar P, Sethi S, Sharma RR, Singh S, Varghese E.   +4 more
europepmc   +2 more sources

Transdermal Delivery of Metformin Using Dissolving Microneedles and Iontophoresis Patches for Browning Subcutaneous Adipose Tissue

Pharmaceutics, 2022
Obesity is a serious public health problem that is strongly associated with increased multiple comorbidities such as diabetes, cardiovascular disease, and some types of cancer.
Mehrnaz Abbasi, Zhaoyang Fan, John A. Dawson, Shu Wang   +3 more
doaj   +1 more source

Integration of Metabolome and Transcriptome Profiling Reveals the Effect of Modified Atmosphere Packaging (MAP) on the Browning of Fresh-Cut Lanzhou Lily (Lilium davidii var. unicolor) Bulbs during Storage

Foods, 2023
The fresh-cut bulbs of the Lanzhou lily (Lilium davidii var. unicolor) experience browning problems during storage. To solve the problem of browning in the preservation of Lanzhou lily bulbs, we first investigated the optimal storage temperature and gas ...
Xu Li, Chaoyang Zhang, Xueqi Wang, Xiaoxiao Liu, Xinliang Zhu, Ji Zhang   +5 more
doaj   +1 more source

Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe). [PDF]

J Food Sci Technol, 2018
Lim WY, Wong CW.
europepmc   +2 more sources

Anti-browning in Tissue Culture of ‘Donghong’ Kiwifruit

IOP Conference Series: Materials Science and Engineering, 2020
Abstract The bud stem segment of ‘Donghong’ kiwifruit was selected to study the anti-browning problem in kiwifruit tissue culture. The effects of different antioxidants and adsorbents added to the culture medium and cold treatment on the browning of explants in vitro were studied.
Liyun Sui, Lingling Kong, Xiaomin Liu, Yong Zhang   +3 more
openaire   +1 more source

Localization of potato browning resistance genes based on BSA-seq technology [PDF]

PeerJ
Browning is a common problem that occurs during potato processing; it is typically resolved by adding chemicals during the production process. However, there is a need to develop potato varieties that are resistant to browning due to a growing consumer ...
Haiyan Wang, Ze Pang, Lichun Wang, Guokui Tian, Fengyun Li, Yang Pan, Kaixin Ding   +6 more
doaj   +2 more sources