Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
Korean Journal of Food Preservation, 2020 Since the occurrence of enzymatic browning during manufacture reduces the quality of the fresh-cut food products, the utilization of anti browning agents is essential. The development of a natural food additive that inhibits browning while also exhibiting ...
Joo-Yeon Lee, Choon Young Kim
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Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]
, 2014 In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca +2 more
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Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices [PDF]
, 2019 Usage of computer vision (CV) as Process Analytical Technology tool in drying of apple slices was tested. Samples were subjected to various anti-browning treatments at sub- and atmospheric pressures, and dried at 60°C up to a moisture content (dry basis)
Massantini, Riccardo +4 more
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Elucidating the genetic basis of antioxidant status in lettuce (Lactuca sativa). [PDF]
, 2015 A diet rich in phytonutrients from fruit and vegetables has been acknowledged to afford protection against a range of human diseases, but many of the most popular vegetables are low in phytonutrients. Wild relatives of crops may contain allelic variation
Biggi, Gaia F +10 more
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Low-volume Sprays to Treat Fresh-sliced Apples with Anti-browning Solution [PDF]
HortTechnology, 2006 Use of sprays to sanitize and treat apple ( Malus × domestica ) slices helps to reduce the potential for cross-contamination that can occur when treatments are done in dip tanks.
Peter M.A. Toivonen, Pascal Delaquis
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Antimicrobial, antioxidant and anti-tyrosinase properties of extracts of the Mediterranean parasitic plant Cytinus hypocistis [PDF]
, 2015 Background: Cytinus is an endophytic parasitic plant occurring in South Africa, Madagascar, and in the Mediterranean region. We have extracted the inflorescences (the only visible part of the plant, emerging from the host roots at the time of blossom) of
Manzo, Giorgia +5 more
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Native and modified starches as matrix for edible films and covers [PDF]
, 2017 Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop the satisfactory functional properties to produce an adequate film.
Dufour, Dominique +1 more
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International Journal of Food Properties, 2021 The byproducts of lemon juice have always constituted an environmental issue. In this study, the byproducts extracted to lemon water vapor extract (LWAE) by distilled, which was added to lemon fermented products (LFP) to evaluate its effect on its ...
Cheng-Yu Hsieh +6 more
doaj +1 more source
Shipin gongye ke-ji, 2022 In order to determine the effect of phase temperature storage on the quality of fresh cut lotus root after anti browning agents treatment. Fresh cut lotus roots were treated with anti browning agent (mass fraction of 1.0% anhydrous citric acid+0.1 ...
Peng ZHANG +3 more
doaj +1 more source
Galactomannans use in the development of edible films/coatings for food applications [PDF]
, 2011 Innovations constantly appear in food packaging, always aiming at creating a more efficient quality preservation system while improving foods’ attractiveness and marketability.
Bourbon, A. I. +6 more
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