Results 1 to 10 of about 186,096 (289)

Assessment of enzymatic browning in blanched potato slices using combined hyperspectral imaging and hyperspectral microscopy imaging [PDF]

Food Chemistry: X
Inadequate blanching in fresh-cut potatoes causes browning during storage, but it cannot be detected immediately post-processing. Moreover, browning patterns during storage vary with blanching conditions.
Jong-Jin Park, Sang Seop Kim, Seul-Ki Park, Gyuseok Lee, Kee-Jai Park, Jeong-Ho Lim, Jeong-Hee Choi, Jeong-Seok Cho   +7 more
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Improving welfare assessment in aquaculture

Frontiers in Veterinary Science, 2023
While global aquaculture is rapidly expanding, there remains little attention given to the assessment of animal welfare within aquacultural systems.
Heather Browning, Heather Browning
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, Mei-Yuan Chen, Yuan-Ping Lu, Zhong-Jie Guo, Zhi-Heng Zeng, Jian-Hua Liao, Hui Zeng   +6 more
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Classification of Browning on Intact Table Grape Bunches Using Near-Infrared Spectroscopy Coupled With Partial Least Squares-Discriminant Analysis and Artificial Neural Networks

Frontiers in Plant Science, 2021
Table grape browning is a complex physiological disorder that occurs during cold storage. There is a need to investigate novel and innovative ways to manage the problem that hampers the progressive and sustainable growth of table grape industries.
Andries J. Daniels, Andries J. Daniels, Carlos Poblete-Echeverría, Hélène H. Nieuwoudt, Nicolene Botha, Umezuruike Linus Opara, Umezuruike Linus Opara   +6 more
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Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant

Foods, 2022
Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and browning ...
Xiaohui Liu, Kai Xiao, Aidong Zhang, Weimin Zhu, Hui Zhang, Feng Tan, Qianru Huang, Xuexia Wu, Dingshi Zha   +8 more
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Analysis of factors related to browning of red sour soup during fermentation

Frontiers in Nutrition, 2023
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application.
Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
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Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Scientific Reports, 2021
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu, Aidong Zhang, Jie Zhao, Jing Shang, Zongwen Zhu, Xuexia Wu, Dingshi Zha   +6 more
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Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Molecules, 2022
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method
Norfadilah Hamdan, Chia Hau Lee, Syie Luing Wong, Che Ellysa Nurshafika Che Ahmad Fauzi, Nur Mirza Aqilah Zamri, Ting Hun Lee   +5 more
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Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

Shipin gongye ke-ji, 2022
Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +4 more
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Multi-Omics Landscape of DNA Methylation Regulates Browning in “Fuji” Apple

Frontiers in Nutrition, 2022
Browning seriously affects the quality of fresh-cut fruits, and its mechanism was thought to be polyphenol oxidase (PPO) in the past. A way of non-different PPO browning was found in our previous studies.
Lihua Wang, Tiantian Tang, Wenjun Wang, Jie Zhang, Zhidong Wang, Fengzhong Wang   +5 more
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