UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
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Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]
Shipin KexueFresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables.
WANG Bin, LIN Wei, YUAN Xiao
doaj +1 more source
Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology [PDF]
, 2018 Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous ...
Buera, Maria del Pilar +4 more
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The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts [PDF]
, 2014 Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities.
Agudelo Laverde, Lina Marcela +3 more
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Potential of Pineapple Madu Shell (Ananas Comosus (L.) Merr.) as Anti-Browning Agent in Apples Manalagi (Malus Sylvestris Mill) [PDF]
, 2017 The purpose of this study was to determine the effect of water extract of pineapple shell in the process of browning apple manalagi (Malus sylvestris Mill).
Anggita, R. D. (Rizka) +2 more
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Inhibitory Effect of Furfuryl Thioacetate on Browning in Fresh-cut Eggplant
Shipin gongye ke-ji, 2023 In order to delay the browning and prolong the shelf life of fresh-cut eggplant during storage, the optimal concentrations of furfuryl thioacetate (FT) on overall sensory quality, browning degree, the activities of enzymes related to browning, contents ...
Yanyan FENG +5 more
doaj +1 more source
Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus.
PLoS ONE, 2022 Agaricus bisporus is widely consumed on the world market. The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase. A certain cognition on browning mechanism has been made after years of research. At present,
Zhi-Xin Cai +6 more
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Chemical Engineering Transactions, 2012 Plant polyhenol oxidase (PPO, EC 1.14.18.1) is responsible along with other oxidases for the enzymatic browning reaction occurring during handling, storage and processing of vegetables.
R.N. Barbagallo, M. Chisari, C. Patane
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Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
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Antioxidant and anti-browning activities of Mentha suaveolens extracts
African Journal of Biotechnology, 2012 The inhibition of enzymatic browning and oxidation is still an important challenge in food processing. This study was designed to examine in vitro the inhibition of enzymatic browning in apple and the antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous ion chelating activity by Mentha suaveolens phenol, methanol and aqueous ...
Bichra, Madiha +3 more
openaire +2 more sources