Results 1 to 10 of about 36,920 (296)

Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad

Chemical Engineering Transactions, 2019
Iceberg lettuce (Lactuca sativa L.) is a highly perishable product and it is considered one of the most popular minimally processed vegetables. Commercially available iceberg lettuce has a short shelf-life of 7 days at 7°C.
Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino , Silvana Cavella, Elena Torrieri   +5 more
doaj   +1 more source

Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather

Journal of Horticultural Sciences, 2022
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka, Tiwari R B , Narayana C K, Ranjitha K, Shamina Azeez, Vasugi C, Venugopalan R, Bhuvaneswari S, Sujayasree O J   +8 more
doaj   +1 more source

Effect of Nitric Oxide on Browning of Stem Tip Explants of Malus sieversii

Horticulturae, 2023
Browning is a major problem in the tissue culture of woody plants. Previous studies have shown that nitric oxide (NO) plays a role in regulating plant responses to stress, but its effect on browning in the tissue culture of Malus remains unclear.
Chen Yang, Jiangfei Liu, Xin Qin, Yangbo Liu, Mengyi Sui, Yawen Zhang, Yanli Hu, Yunfei Mao, Xiang Shen   +8 more
doaj   +1 more source

A comparison of freezing-damage during isochoric and isobaric freezing of the potato. [PDF]

, 2017
BACKGROUND:Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects.
Lyu, Chenang, Nastase, Gabriel, Rubinsky, Boris, Serban, Alexandru, Ukpai, Gideon   +4 more
core   +2 more sources

Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system

Czech Journal of Food Sciences, 2016
The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
doaj   +1 more source

A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices [PDF]

, 2011
The main objective of this study was to develop a vision system that is able to classify fresh-cut apple slices according to the development of enzymatic browning. The experiment was carried out on ‘Granny Smith’ apple slices stored at 7.5 °C for 9 days (
Abbott, Baldwin, Barnes, Belén Diezma, Buera, Du, Francis, Gonzales-Barron, Hosoda, Kang, Lambrecht, León, Li-Qin, Lleó, Loredana Lunadei, Lourdes Lleó, Lu, Luis Ruiz-Garcia, Marcus, Mendoza, Osanai, Otsu, Otto, Pamela Galleguillos, Papadakis, Pedreschi, Perez-Gago, Pristijono, Quevedo, Quevedo, Quevedo, Quevedo, Quevedo, Richard-Forget, Robards, Toivonen, Ward, Yam, Yoruk, Zheng, Zhou   +40 more
core   +3 more sources

Study of Possible Alternatives to Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

Beverages
Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting ...
Aitor García-Roldán, Antoni Canalda-Sabaté, Jordi Gombau-Roigé, Marco Bustamante-Quiñones, Arnau Just-Borràs, José M. Heras, Nathalie Sieczkowski, Fernando Zamora, Joan Miquel Canals   +8 more
doaj   +1 more source

Modeling the architecture of depolymerase-containing receptor binding proteins in Klebsiella phages [PDF]

, 2019
Klebsiella pneumoniae carries a thick polysaccharide capsule. This highly variable chemical structure plays an important role in its virulence. Many Klebsiella bacteriophages recognize this capsule with a receptor binding protein (RBP) that contains a ...
Briers, Yves, Drulis-Kawa, Zuzanna, Leiman, Petr G, Łątka, Agnieszka   +3 more
core   +2 more sources